Coconut Macaroons are an elegant cookie, yet easy and almost effortless to make. This classic macaroon is made with a few ingredients, sweetened condensed milk, coconut, and egg whites.
How easy is that?
They are wonderfully delicious!
Coconut Macaroons
Recipe Source: Eagle Brand Milk
Ingredients:
1 14 oz can Eagle Brand sweetened condensed milk
1 large egg white, beaten
1 14 oz package coconut
2 teaspoons vanilla
1/2 teaspoon almond extract
Directions:
Heat oven to 325 degrees F. Line baking sheets with foil or parchment paper. Spray foil or parchment paper with nonstick cooking spray.
Mix well with sweetened condensed milk, egg white, coconut and vanilla, and almond extract in a large bowl.
Drop by tablespoon size scoop onto prepared baking sheets.
Bake for 15 to 17 minutes or until lightly browned around the edges. Immediately remove from baking sheets to wire rack.
Macaroons will stick if allowed to cool on a baking sheet.
Cook's Note: If dipping chocolate, wait until macaroons are completely cooled. If placing a chocolate kiss in the center, do it immediately after taking the macaroons out of the oven while they are still hot. If placing a cherry in the center, do it immediately after removing the macaroons from the oven while they are still hot.
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The traditional macaroon has been around for eons.
I think it is my favorite, but who says you can't mess with perfection and place a chocolate kiss in the center to make Macaroon Kisses.
Or dip the bottom in chocolate and drizzle chocolate over the top, or even add a cherry in the center to make them look cute. Hope you enjoy the recipe! Merry Christmas!
Coconut Macaroons
Recipe Source: Eagle Brand Milk
Ingredients:
1 14 oz can Eagle Brand sweetened condensed milk
1 large egg white, beaten
1 14 oz package coconut
2 teaspoons vanilla
1/2 teaspoon almond extract
Directions:
Heat oven to 325 degrees F. Line baking sheets with foil or parchment paper. Spray foil or parchment paper with nonstick cooking spray.
Mix well with sweetened condensed milk, egg white, coconut and vanilla, and almond extract in a large bowl.
Drop by tablespoon size scoop onto prepared baking sheets.
Bake for 15 to 17 minutes or until lightly browned around the edges. Immediately remove from baking sheets to wire rack.
Macaroons will stick if allowed to cool on a baking sheet.
Cook's Note: If dipping chocolate, wait until macaroons are completely cooled. If placing a chocolate kiss in the center, do it immediately after taking the macaroons out of the oven while they are still hot. If placing a cherry in the center, do it immediately after removing the macaroons from the oven while they are still hot.
This post maybe link up to Weekend Potluck and all these fabulous parties!
Keep up with Cooking with K on:
