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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Coconut Macaroons Recipe

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This recipe for Coconut Macaroons is from The O'Neal Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk
1 egg white, whipped
2 tsp. vanilla extract
1 1/2 tsp. almond extract
1 (14-oz.) pkg. flaked coconut
Directions:
Directions:
1. Preheat oven to 325º. Line baking sheets with foil; grease and flour the foil. Set aside.

2. In large bowl, combine eagle Brand 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 15-17 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.
Personal Notes:
Personal Notes:
This recipe is a Nancy Christmas candy favorite, dating from my days at NLU (ULM) where the college food service made macaroons for receptions. It is NOT a family favorite, so I permit myself to make macaroons only once every 10 years or so. So easy to make and way too tempting to eat!

 

 

 

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