Home > Desserts recipes > Coconut Macaroons, and other things

Coconut Macaroons, and other things

Printable version: Coconut Macaroons

I found a good macaroons recipe, but after taste testing, I’d have to alter a few things. Here you go:


  • 1 (14 oz.) can sweetened condensed milk*
  • 1 large egg white
  • 1 (14 oz.) package (5 1/3 cups) flaked coconut
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract


  1. Preheat oven to 325 degrees Farenheit. Line cookie sheets with foil (spray with flour no-stick cooking spray), or with parchment paper. I used parchment paper.
  2. 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.
  3. 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.

*In trying this recipe, I realized that some folks have more of a sweet tooth than others. I liked the amount of condensed milk used, but I have a wicked sweet tooth. So if you think you’ll find it too sweet, try using half the amount of condensed milk. Here’s a pic of the results:


I think they could have gone for another two minutes in the oven as well to get a little darker. They were chewy and sweet 🙂

In an aside, I started playing softball again. Muscles I forgot I had are angry and complaining about their mistreatment. But it’s fun, so I’ll keep doing it.

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