Winter Fruit Macaroons
Coconut macaroons with sweetened condensed milk instead of egg whites are my version of a recipe my mom loved. All you do is mix, drop and bake. —Veronica Miller, Aliquippa, Pennsylvania
Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 2-1/4 cups sweetened shredded coconut
- 2-1/4 cups coarsely chopped dates
- 1-1/2 cups coarsely chopped walnuts
- 3/4 cup dried cherries
- 3/4 cup dried cranberries
- 3/4 teaspoon vanilla extract
Reviews
These are great! Everyone loves them and they are easy to make. I agree with Beth the other person must have used regular milk. They have already been requested for our next gathering.
Simple and quick to make, these cookies turned out much tastier than I expected. My husband included them in our holiday cookie-baking lineup this year; he loves fruity sweets. I was concerned about the two-star rating, but suspect the other reviewer may have used milk instead of sweetened condensed milk. We followed the recipe to the letter and the resulting cookies got rave reviews from the hubby, as well as everyone else who Indulged. Yum!
I was really disappointed in these because the recipe looked so good. I mixed and measured everything exactly..... when I took the cookie tray out of the oven after 10 minutes, they were golden brown, but each cookie was sitting in a little puddle of milk. After 5 minutes of cooling, I could not scoop them off the tray with a spatula without making a gooey mess, they would not hold together. So I let them sit longer and still did not have any more success. I did use parchment paper on the trays. Maybe if I try them again I will use 3/4 of the milk called for.