Coconut Macaroons 21 Recipe

  • 1 can eagle brand sweetened condensed milk (14 ounce can)
  • 1 egg white, whipped
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 package flaked coconut (14 ounce package)
Preheat oven to 325°. Line baking sheets with foil; grease and flour foil. Set aside. In a 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. 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.

Tip: Macaroon kisses can be prepared by baking as instructed above and pressing a solid milk chocolate candy piece in center of each macaroon immediately after baking.

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