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Coconut Macaroons III

Rated as 4.53 out of 5 Stars

"This recipe has won many 1st place ribbons at my state fair. They are very simple to make."
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Ingredients

25 m servings 287 cals
Original recipe yields 12 servings (1 dozen)

Directions

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
  2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
  3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Nutrition Facts


Per Serving: 287 calories; 12.4 g fat; 40.7 g carbohydrates; 4.4 g protein; 11 mg cholesterol; 187 mg sodium. Full nutrition

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Reviews

Read all reviews 1091
  1. 1387 Ratings

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Most helpful positive review

This is the real thing. Parchment paper is a must here. I've tried adding a teaspoon of almond extract for a change with great sucess. I like to refrigerate the dough for a couple of hours wh...

Most helpful critical review

I have never made Coconut Macaroons before so I made 2 different recipes: This one and the one in a Betty Crocker recipe book. There was quite a bit of difference in texture and taste. This re...

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This is the real thing. Parchment paper is a must here. I've tried adding a teaspoon of almond extract for a change with great sucess. I like to refrigerate the dough for a couple of hours wh...

The ease of making these decadent cookies belies how wonderful they are: Blue Ribbon Winner for sure! My husband, who likes coconut only in very small doses and only toasted, could not stop eati...

This is a great easy recipe. I used a Matfer silicon pad on my cookie sheet which eliminated any sticking and burning. Athough the recipe doesn't specify it, I HIGHLY suggest using sweetened coc...

Gift Idea: Shape coconut into small tablespoon-sized ovals/rectangles, then bake. Drizzle thin strips of chocolate, or dip cookie in chocolate. After cooling, slip into cupcake liners and st...

I followed the recipe exactly as written, and am not at all disappointed. I did use sweetened flake coconut, since that was what I had in the house -- but I think that was the intent here, anyw...

We have a tradition of always making these macaroons at Christmas. They're really great! We use 1 t. vanilla and 1 t. almond extract as others have suggested. Also, mixing the extracts and conde...

After many trials and errors for the perfect macaroon, this is it! I have had more compliments on these cookies. I do melt about 1 cup of semi-sweet chocolate chips with 1 teaspoon of shortening...

This is a wonderful Macaroon! I used 1 and 1/2 tsp. of vanilla and 1/2 tsp. of almond extract. reduced the oven temp to 325 and made the cookies a little smaller and baked for 15-17 minutes. I...

I have never made Coconut Macaroons before so I made 2 different recipes: This one and the one in a Betty Crocker recipe book. There was quite a bit of difference in texture and taste. This re...