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Coconut Macaroons

 Coconut Macaroons
24 ServingsReady In Time 30 minutes


  • Crisco® Flour No-Stick Cooking Spray
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 large egg white, beaten
  • 1 (14 oz.) pkg. (5 1/3 cups) flaked coconut
  • 2 tsps. McCormick® Pure Vanilla Extract
  • 1/2 tsp. McCormick® Pure Almond Extract


  • Heat oven to 325°F. Line baking sheets with foil. Spray foil with
  • flour no-stick cooking spray.
  • Combine sweetened condensed milk, egg white, coconut and vanilla and
  • almond extracts in large bowl; mix well. Drop by rounded
  • teaspoonfuls onto prepared baking sheets.
  • Bake 15 to 17 minutes or until lightly browned around edges.
  • Immediately remove from baking sheets to wire rack. Macaroons will
  • stick if allowed to cool on baking sheet.
  • Yield: 4 dozen.

MACAROON KISSES: Prepare and bake as above. Press solid milk chocolate candy piece into center of each macaroon immediately after baking.