Difference between revisions of "Coconut Macaroons"
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* 1½ tsp [[almond extract]] | * 1½ tsp [[almond extract]] | ||
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# Preheat oven to 350°F. | # Preheat oven to 350°F. | ||
# In large bowl, combine [[coconut]], eagle brand and [[extracts]]; mix well. | # In large bowl, combine [[coconut]], eagle brand and [[extracts]]; mix well. | ||
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[[Category:Holiday Recipes]] | [[Category:Holiday Recipes]] | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Meringue cookie Recipes]] | [[Category:Meringue cookie Recipes]] | ||
[[Category:Sweetened condensed milk Recipes]] | [[Category:Sweetened condensed milk Recipes]] | ||
[[Category:Vanilla extract Recipes]] | [[Category:Vanilla extract Recipes]] | ||
Latest revision as of 11:20, 15 July 2012
Ingredients
- 14 oz flaked coconut (14 oz is about 5 cups)
- 14 oz can of Eagle brand sweetened condensed milk
- 2 tsp vanilla extract
- 1½ tsp almond extract
Procedures
- Preheat oven to 350°F.
- In large bowl, combine coconut, eagle brand and extracts; mix well.
- Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets; garnish as desired.
- Bake 8 to 10 minutes or until lightly browned around edges.
- Immediately remove from baking sheets (macaroons will stick if allowed to cool).
- Store loosely covered at room temperature.
- Optional: top each macaroon with a piece of chocolate.
