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My review
Coconut Macaroons
Eagle brand
"So easy to make, and so versatile - you'll want to try all the variations included with this recipe!"
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Ingredients
27 m servings 76 calsOriginal recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
- In 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.
Footnotes
- Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.
Nutrition Facts
Per Serving: 76 calories; 3.2 g fat; 6.9 g carbohydrates; 0.7 g protein; 3 mg cholesterol; 36 mg sodium. Full nutrition
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Reviews
Read all reviews 194239 Ratings
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Most helpful positive review
1/2/2007
These turned out wonderfully, very simple to make. Just a couple of comments: I left out the almond extract as my nephew has a nut allergy & everyone still thought they were delicious. Also, ...
Most helpful critical review
12/4/2008
Do NOT make this recipe. I followed everything exactly and all it made was a runny, expensive mess. I'm an excellent baker and have never had anything turn out poorly except a dry cake here or t...
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1/2/2007
These turned out wonderfully, very simple to make. Just a couple of comments: I left out the almond extract as my nephew has a nut allergy & everyone still thought they were delicious. Also, ...
5/15/2005
I use unsweetened coconut when making these and they turn out great. I often omit the egg also. One time I just forgot it, and they turned out better. I also use a small scoop to form them and...
12/11/2007
I made a test batch because of all the varying reviews, but I needn't have worried. Soooo easy to make, even with a toddler at my heels. I pretty much followed the recommendations of the other...
12/13/2004
I found this to be a very easy recipe. I did alter it a bit. First I doubled the recipe (with 8 married kids and 13 grandchildren I double everything), then, to prevent the cookies from flatte...
12/11/2006
Really liked this recipe - I followed a lot of the tips of everyone else. I whipped the egg white and the condensed milk together to give it a bit of volume. As well, I also added about 1/2 a c...
12/20/2006
I think these are very good, however I did leave out the egg white. They are a very sweet cookie so I think the next time I will add a little flour to see if that cuts the sweetness on them. I h...
12/15/2005
First off, use aluminum foil as it states in the recipe to line your cookie sheets & you won't have a problem with them sticking. This recipe is really easy & delicious. Also I found that turn...
12/24/2004
These are good, just a word of warning for anyone making these. I put the waxed paper on the cookie sheet, buttered and floured, the trick to removing them after they are cooked is to remove the...