Coconut Macaroons

Cooking Recipes Catalogue

So easy to make, and so versatile - you'll want to try all the variations included with this recipe!

INGREDIENTS (for 4 servings):


  • Preheat oven 325 degrees. Line baking sheets with foil; grease and flour foil. Set aside.
  • In large bowl, combine EAGLE BRAND®, egg white, vanilla and almond extract. Stir in coconut. Drop by rounded teaspoonfuls onto wax paper-lined sheets; with spoon, slightly flatten each mound.
  • Bake 15 to 17 minutes or until golden. Remove from baking sheets; cool on wire rack. Store loosely covered at room temperature.

  • Variations:

    Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy star or drop in center of each macaroons immediately after baking.

    Chocolate: Omit almond extract. Add 4 (1-ounce) squares unsweetened chocolate, melted. Proceed as above.

    Chocolate Chip: Omit almond extract. Add 1 cup mini chocolate chips. Proceed as above.

    Cherry Nut: Omit almond extract. Add 1 cup chopped nuts and 2 tablespoons maraschino cherry syrup. Press maraschino cherry half into center of each macaroon before baking.

    Rum Raisin: Omit almond extract. Add 1 cup raisins and 1 teaspoon rum flavoring. Proceed as above.

    Almond Brickle: Add 1/2 cup almond brickle chips. Proceed as above. Bake 10 to 12 minutes. Cool 3 minutes; remove from baking sheets.

    Maple Walnut: Omit almond extract. Add 1/2 cup finely chopped walnuts and 1/2 teaspoon maple flavoring. Proceed as above.

    Nutty Oat: Omit almond extract. Add 1 cup oats and 1 cup chopped nuts. Proceed as above.


    To reduce cost, omit 1 (7-ounce) package coconut and substitute 2 cups fresh breadcrumbs (4 slices bread).