Coconut Macaroons

  The recipe from Eagle Brand Delicious Desserts Made Easy for Coconut Macaroons is a recipe that has been around for many years. Easy to make, gluten free and tasty to eat. Dress it up by dipping in chocolate, adding nuts or candied fruit and you have a quick cookie for your Holiday or Entertaining needs. Tinting the coconut is also an option. 
Coconut Macaroons
2 (7 ounce) packages flaked coconut
1 (14 ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)
2 teaspoons vanilla extract
1 ½ teaspoons almond extract
Candied fruit or nuts, optional
  Preheat oven to 350°. In large bowl, combine coconut, Eagle Brand and extracts; mix well. Drop by rounded teaspoonfuls onto generously greased (parchment paper work great) cookie sheets. 
  Bake 8 to 10 minutes or until lightly browned. Immediately remove from baking sheets. (macaroons will stick if allowed to cool on baking sheets.*
Store loosely covered at room temperature.
*If using parchment paper, just slide the paper with the cookies on it to your cooling rack. Take another sheet of paper for the next batch. 

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