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READY IN 27 mins

Coconut Macaroons

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Read Reviews (151)

"So easy to make, and so versatile - you'll want to try all the variations included with this recipe!" — EAGLE BRAND®

Ingredients Edit and Save

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Coconut Macaroons III

All about Eggs

Vanilla Extract vs Vanilla Bean

Original recipe makes 4 dozen Change Servings

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 egg white, whipped
2 teaspoons vanilla extract

1 1/2 teaspoons almond extract
1 (14 ounce) package flaked coconut

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Directions

Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 17 mins
READY IN 27 mins

Footnotes

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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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 baked them on sheets lined with parchment paper instead of foil. This eliminated the need to grease the foil, and preserved the gluten-free nature of the recipe (my sister has celiac disease, & Pam for Baking contains flour, so that wasn't an option.) I was able to reuse the parchment sheets for each batch; the cookies slid right off the paper & cleanup was a cinch.

—MARLYS366

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Most Helpful Critical Review

Dec 04, 2008

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 there. This is the worst recipe ever! I even added an extra whipped egg and it was beyond saving. Don't waste your time!!!!!

—Sara

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189 Ratings

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Nov 11, 2008

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 then press slightly with the bottom of the cookie scoop once they are dropped onto the pan. I use Pam on the foil or more often parchment and haven't had a problem with sticking when I take them off immediately. It's a nice touch to place a piece of sliced almond on top after baking, or to dip the tops in a little melted dark chocolate. I've served these at my daughter's weddings. I recently changed my rating of these from a 4 to a 5 because I continue to make them after 4 years, and they are always a hit.

—WINDYMOM

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Dec 11, 2007

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 reviewers..I whipped the egg white till it formed soft peaks, used unsweetened coconut - I think it would have been too sweet otherwise. I added the almond extract to the condensed milk and mixed it together before adding the other ingredients (I only used 1 tsp). I formed little balls with the mixture, pressing them down slightly, then put them on greased tin foil. After about 15 min. at 325 they started to get brown on the bottom, and I removed them immediately from pan. They came out perfectly and didn't spread at all. I will definately be making a big batch of these for the holidays!

—toola

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Dec 13, 2004

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 flattening I added another 14oz bag of coconut. I rolled them with my fingers a bit forming balls. The balls kept their shape just fine. Then I poured a chocolate glaze. I had read another reviewer's comment about not over-cooking them. If stored in an airtight container the toasted coconut will soften.

—BRWNYZ

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Dec 20, 2006

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 cup of flour, as many of the other ratings said they were too runny. The flour gave it excellent consistency and the taste is still great! The balls of macaroon kept their shape perfectly. Oh! And to prevent them from sticking to the pan I used silicon mats/silpat - did the trick, didn't need any foil or non-stick coatings at all!

—A. Taylor

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Dec 20, 2006

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 had no problem removing them from the pans because I used parchment paper. I use it on all my cookies actually because you can just slide the whole bunch off your sheets for cooling. Try parchment! You will LOVE it!

—DAWN0001

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Dec 15, 2005

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 turning my spatula over so that it is in a 45 degree angle helped to remove each macaroon easier.

—Conzon

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Nutrition

Calories
76 kcal
4%

Carbohydrates
6.9 g
2%

Cholesterol
3 mg
< 1%

Fat
3.2 g
5%

Fiber
0.8 g
3%

Protein
0.7 g
1%

Sodium
36 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Macaroons

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 76
Calories from Fat: 28

% Daily Value *
Total Fat 3.2g 5 %
** Saturated Fat 2.7g 14 %
Cholesterol 3mg < 1 %
Sodium 36mg 1 %
** Potassium 31mg < 1 %
Total Carbohydrates 6.9g 2 %
Dietary Fiber 0.8g 3 %
Protein 0.7g 1 %
Sugars 5.6g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate < 1 %

* 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.