Recipe By Eagle brand
Rating
Published Oct 18th
Coconut Macaroons
Prep 10m Cook 17m Additional - Ready In 27m
Servings 4 dozen Calories 76.4

So easy to make, and so versatile – you’ll want to try all the variations included with this recipe!

Recipe Ingredients

  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1 egg white, whipped
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons almond extract
  • 1 (14 ounce) package flaked coconut

Cooking Directions

  1. 1 Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
  2. 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. 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.

Nutrition Facts

  • Calories 76.4
  • Carbohydrate 6.9 g
  • Cholesterol 2.9 mg
  • Fat 3.2 g
  • Fiber 0.8 g
  • Protein 0.7 g
  • Saturated Fat 2.7 g
  • Sodium 36.1 mg
  • Sugar 5.6 g

Chef's Notes

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

Reviews

  1. 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. - Read more ...
  2. 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 - Read more ...
  3. 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 - Read more ...
  4. 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 - Read more ...
  5. 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. - Read more ...
  6. 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 - Read more ...
  7. 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.
  8. 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 them immediately from the cookie sheet or else they will all stick and you will get very frustrated!
  9. 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 - Read more ...
  10. My husband and father love these I also made some with drizzled cholate over them. They are requested every Chrismas.