Coconut Macaroons

  • Serves: Makes approximately 12 cookies
  • Baking Temp (degrees F): 350
  • Views: 11594
  • Comments: 5

Photo by Sarah Phillips © 2006 Sarah Phillips
These macaroons are slightly different. They are made with sweetened condensed milk, making them more cakelike than other types of macaroons.

1/3 cup or 1 1/2 oz. unbleached all purpose flour; spoon into measuring cup and level to rim
Pinch of salt
2 1/2 cups or 7 1/2-oz. desiccated coconut 
1/2 pint or 2/3 cup sweetened condensed milk
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Line two baking cookie sheets with parchment paper.
2. After measuring, sift the flour and salt into a large bowl. Stir in the desiccated coconut.
3. Pour in the sweetened condensed milk. Add the vanilla extract and stir together from the center. Continue stirring until a very thick batter is formed.
4. Drop heaped tablespoonfuls of batter 1-inch apart on the prepared baking sheets. Bake the macaroons for about 20 minutes, until golden brown. Transfer to a wire rack to cool.

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