- 1 (14-ounce) can sweetened condensed milk (not evaporated milk)
- 2 teaspoons vanilla extract
- 1 to 1 1/2 teaspoons almond extract
- 2 (7-ounce) packages flaked coconut (5 1/3 cups)
- Preheat oven to 325. Line baking sheets with foil; grease and flour foil. Set aside.
- In large bowl, combine sweetened condensed milk, vanilla, and almond extract.
- Stir in coconut. Drop by rounded teaspoons onto foil-lined sheets; with spoon, slightly flatten each mound.
- Bake 15 to 17 minutes or until golden. Remove from baking sheets, cool on wire rack. Store loosely covered at room temperature.
- If you want to add chocolate, prepare and bake as directed. Press a small piece of chocolate in center of each macaroon immediately after baking.
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Rating:
Baker Nichelle (24 discussions) on Mar 18, 2005 at 12:05 PM
Oh my, this is the perfect recipe for coconut macaroons! Thanks so much!!
