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READY IN 50 mins

Macaroons III

Read Reviews (30)

"Simple soft, chewy recipe. You can add a lot of things or... nothing at all. I have never tried them chocolate covered but I am sure this recipe, after cooled, could be dipped in chocolate as well!" — Gayle Marie Larson

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Vanilla Extract vs Vanilla Bean

Original recipe makes 5 dozen Change Servings

1 (14 ounce) package flaked coconut
1 (14 ounce) can sweetened condensed milk

2 teaspoons vanilla extract

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Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, mix together the coconut, sweetened condensed milk, and vanilla until well blended. Drop by teaspoonfuls, one inch apart, onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until edges are slightly browned. Using a moistened spatula, remove at once from baking sheets. Cool on cooling racks until firm. Store in a covered container at room temperature.

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PREP 15 mins
COOK 12 mins
READY IN 50 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 29, 2003

I changed this receipe just a bit.. I added 2/3 cup of flour (stops the spreading) and altered the extract amount to 1 tsp of Almond extract + 1 1/2 tsp of Vanilla extract. I baked them for 12 minutes at 350F on a non-stick airbake cookie sheet that I sprayed with non-stick cooking spray. Yummy!!

—SLIM SNOW WHITE

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Most Helpful Critical Review

Apr 06, 2007

this recipe should me made on parchment paper. no clean up and the macaroons slide right off.

—rozette

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41 Ratings

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Dec 04, 2004

We cracked the code -- UNSWEETENED coconut is the key! Our first attempt involved sweetened coconut, which resulted in a delightful macaroon soup. We realize the recipe doesn't call for sweetened coconut, but when you hit the baking aisle of the grocery store, that tends to be the first (and often only!) type you see. So, on to the health food store for unsweetened coconut, and macaroon perfection was soon achieved.

—KELLIMELLI

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Dec 07, 2006

This has always been a favorite recipe of mine to use every year at Christmas. Over the years of making them I have learned a few things. One thing I recommend is use parchment paper or a silicone mat. I remember these were sticky and a little hard to take off the cookie sheet in years past. Another thing I recommend is once you scoop the "dough" on the mat is to damp your fingers and lightly tap down any of coconut flakes that may be sticking up to prevent burning. These cookies also need to sit awhile before enjoying being that if they don't have time to fully cool, they will fall apart. But nonetheless, great macaroon in my book. Oh, side note: I used Fat free condensed milk this time and they came out great!

—Mama Ducky

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Dec 05, 2002

These are perfect. They are delicious and simple; moist and chewy. I added almond extract instead of vanilla. Just be VERY careful when removing them from the cookie sheet. DON'T USE YOUR FINGER TO GET IT OFF OF THE SPATULA!!! Remember the warnings about hot caramel??? Well, hot sweetened condensed milk is just as sticky!

—SHESMOM

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May 04, 2006

I was going to add this recipe myself, seeing as I made it last night, but I found it already on here instead! I used 8 cups of unsweetened coconut, 1 small can of sweetened condensed milk, and two teaspoons of vanilla extract. I had to use my electric mixer to mix everything really well. Simply drop these onto a well greased pan and bake for 8 minutes. They are fragile when they first come out, so be careful when you transfer them on a plate to cool. I love these simple treats!

—Crystal

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Aug 19, 2003

These were super easy to make and came out perfect the first time. The flavor was outstanding. I didn't have any problems with running or anything, will be making time and time again.

—MOM3BOYS

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Dec 07, 2003

I wasn't at all happy with this recipe. It was no more than a sweet ball of coconut. Also very hard to remove from the pan to a cooling rack without falling apart. Cookie is very light and airy. The edges brown up nice, but tops stayed very white.

—MARLENE NOVAK

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Nutrition

Calories
51 kcal
3%

Carbohydrates
7 g
2%

Cholesterol
2 mg
< 1%

Fat
2.4 g
4%

Fiber
0.6 g
3%

Protein
0.7 g
1%

Sodium
27 mg
1%

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

Nutritional Information

Macaroons III

Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories: 51
Calories from Fat: 22

% Daily Value *
Total Fat 2.4g 4 %
Saturated Fat 2.1g 10 %
Cholesterol 2mg < 1 %
Sodium 27mg 1 %
Potassium 48mg 1 %
Total Carbohydrates 7g 2 %
Dietary Fiber 0.6g 3 %
Protein 0.7g 1 %
Sugars 6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 1 %
Thiamin < 1 %
Niacin 2 %
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.