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Coconut Macaroons

Eagle brand

"So easy to make, and so versatile - you'll want to try all the variations included with this recipe!"
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27 m servings 76 cals
Original recipe yields 48 servings (4 dozen)


  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
  2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
  3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.


  • Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

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Read all reviews 194
  1. 238 Ratings

Most helpful positive review

These turned out wonderfully, very simple to make. Just a couple of comments: I left out the almond extract as my nephew has a nut allergy & everyone still thought they were delicious. Also, ...

Most helpful critical review

Do NOT make this recipe. I followed everything exactly and all it made was a runny, expensive mess. I'm an excellent baker and have never had anything turn out poorly except a dry cake here or t...

Most helpful
Most positive
Least positive

These turned out wonderfully, very simple to make. Just a couple of comments: I left out the almond extract as my nephew has a nut allergy & everyone still thought they were delicious. Also, ...

I use unsweetened coconut when making these and they turn out great. I often omit the egg also. One time I just forgot it, and they turned out better. I also use a small scoop to form them and...

I made a test batch because of all the varying reviews, but I needn't have worried. Soooo easy to make, even with a toddler at my heels. I pretty much followed the recommendations of the other...

I found this to be a very easy recipe. I did alter it a bit. First I doubled the recipe (with 8 married kids and 13 grandchildren I double everything), then, to prevent the cookies from flatte...

Really liked this recipe - I followed a lot of the tips of everyone else. I whipped the egg white and the condensed milk together to give it a bit of volume. As well, I also added about 1/2 a c...

I think these are very good, however I did leave out the egg white. They are a very sweet cookie so I think the next time I will add a little flour to see if that cuts the sweetness on them. I h...

First off, use aluminum foil as it states in the recipe to line your cookie sheets & you won't have a problem with them sticking. This recipe is really easy & delicious. Also I found that turn...

These are good, just a word of warning for anyone making these. I put the waxed paper on the cookie sheet, buttered and floured, the trick to removing them after they are cooked is to remove the...

My husband and father love these, I also made some with drizzled cholate over them. They are requested every Chrismas.