Coconut Macaroons

By á-160091

A macaroon recipe with Eagle Brand was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes - no flour, baking powder, rolling or cutting needed.

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 egg white, whipped
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 1 (14-ounce) package flaked coconut

Details

Servings 4
Preparation time 10mins
Adapted from culinary.net

Preparation

Step 1

Preparation


1.Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
2.In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3.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 racks. Store loosely covered at room temperature.



Preparation Time
10 minutes

Serves
Makes about 4 dozen



Notes, Tips & Suggestions

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.