Toasty Macaroons

"A recipe from the 70's ... coconut and rum extract!"
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Ingredients

servings 114 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 58 mg
  • 2%

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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Directions

Print
  1. Preheat oven to 325 degrees F (170 degrees C).
  2. Combine coconut, milk, rum extract, and ginger. Stir until well blended.
  3. Drop by teaspoon onto foil-lined sheet. Garnish each with 1/2 candied cherry placed upside down in center.
  4. Bake 15 minutes or until firm.
  5. Remove from cookie sheet to wire racks. Cool completely before storing.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

Great tasting and very easy to make. Warning: when toasting your coconut, check it frequently. I found out the hard way that coconut burns very quickly!

Most helpful critical review

I wasn't too crazy about these, maybe I did something wrong. I thought they browned too quickly, and if I reduced the baking time, they weren't quite done. Just not what I was looking for.

Most helpful
Most positive
Least positive
Newest

Great tasting and very easy to make. Warning: when toasting your coconut, check it frequently. I found out the hard way that coconut burns very quickly!

great flavor. great for adding variety to the dessert tray. Will make again.

These had excellent flavor, but they got a bit too crispy. I cooked them just until a bit golden brown - next time I will take them out earlier.

Excellent, easy recipe! Take care toasting coconut, it toasts quickly! Cooked beautifully, crunchy on the outside, soft and gooey on the inside -very coconutty and not too sweet!

I wasn't too crazy about these, maybe I did something wrong. I thought they browned too quickly, and if I reduced the baking time, they weren't quite done. Just not what I was looking for.

good flavor but found out that foil needs to be coated with cooking spray to come off easily.

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