Coconut Macaroons Recipe

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By Capper's Farmer | May 16, 2018

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Make these cookies into Macaroon Kisses by adding a chocolate kiss to the cookies when they are fresh from the oven.
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  • 4 dozen



  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg white, whipped
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoons almond extract
  • 1 package (14 oz.) flaked coconut


  • Heat oven to 325 degrees. Line baking sheets with foil; grease and flour foil. Set aside.
  • In a 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 for 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. Yields about 4 dozen.To make Macaroon Kisses: Prepare and bake as above.Press solid milk chocolate candy piece in center of each macaroon immediately after baking.These recipes are from the January 2006 issue of Heart of the Home.

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Published on May 16, 2018