Coconut Macaroons

Published 8:54 pm Monday, July 10, 2006

Coconut Macaroons

A macaroon recipe was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes — no flour, baking powder, rolling or cutting needed.

Prep Time: 10 minutes

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Makes about 4 dozen

1 (14-ounce) can sweetened condensed milk

(NOT evaporated milk)

1 egg white, whipped

2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

1 (14-ounce) package flaked coconut

1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.

2. 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.

3. 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.

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.