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Coconut Macaroons

by Sally Bernstein

Makes 2 dozen cookies


1 (14 oz.) can sweetened condensed milk
1 egg white, whipped
2 2/3 cup flaked or shredded coconut
2 tsps. vanilla extract
1 1/2 tsps. almond extract


Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire rack. Store leftovers loosely covered at room temperature.

Garnish with ½ maraschino cherry, nuts or chocolate kisses.  Press the garnish into the center of each macaroon immediately after baking.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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