New this month
Get the Allrecipes magazine

Divine Macaroons

s.s.honeybee

"These scrumptious coconut macaroons are very simple to make and only use four ingredients. They are golden and just a little crispy on the outside, soft and chewy inside. Almond extract really brings out the flavor of the coconut. So divine and so easy! I often double this recipe around holiday time because I can't seem to make them fast enough for my coconut lovers!"
Added to shopping list. Go to shopping list.

Ingredients

1 h 55 m servings 121 cals
Original recipe yields 40 servings (40 cookies)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place coconut in a bowl; add sweetened condensed milk, vanilla extract, and almond extract. Mix well. Refrigerate batter for 1 hour.
  2. Preheat oven to 300 degrees F (150 degrees C). Grease a large baking sheet.
  3. Loosely mold batter into 2-inch balls and arrange on the prepared baking sheet.
  4. Bake in the preheated oven until cookies are evenly golden, 10 to 15 minutes. Allow to cool on the baking sheet for 2 minutes before transferring to a sheet of waxed paper to cool completely.

Footnotes

  • Cook's Note:
  • Coating your hands with a little butter before rolling the batter into balls helps for easier shaping.

Nutrition Facts


Per Serving: 121 calories; 9.5 g fat; 8.5 g carbohydrates; 1.7 g protein; 3 mg cholesterol; 17 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I made these this weekend and they turned out fantastic! I didn't have any almond extract, so I increased the vanilla extract. This was so simple! I do recommend putting the mixture in the fridg...

Most helpful critical review

This recipe was a much simpler version of what I typically use when I make coconut macaroons. It came together easily and looked beautifully golden brown when baked. I think the texture was de...

Most helpful
Most positive
Least positive
Newest

This recipe was a much simpler version of what I typically use when I make coconut macaroons. It came together easily and looked beautifully golden brown when baked. I think the texture was de...

I made these this weekend and they turned out fantastic! I didn't have any almond extract, so I increased the vanilla extract. This was so simple! I do recommend putting the mixture in the fridg...

Very good macaroons. a little chewy inside but I like them that way. will definitely use this one again!

Made the macaroons exactly as indicated by the recipe. I'm not sure if I should give the recipe a rating as I have never had a macaroon before! It was a little crispy on the outside and a li...

This is an added note to my previous review. I made these again in mini muffin tins and they were a sticky mess. I was able to scoop them out and reform them but this was way too much work. I th...

I made this recipe several times and it was great, but only if you use them right away! The next day they harden and the day after the next are like a rock. I also tried to keep them covered int...

Added flour and an egg to make more cake-like, left out almond extract. Dipped in chocolate when cooled.

This is a very simple recipe. They come out so great, it is hard to simply pig out on them.

Too much extract. Very crumbly.