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Snowy Coconut Macaroons

Snowy Coconut Macaroons Recipe

Eagle Brand macaroons have been a Christmas tradition for more than 60 years… and they’re Santa’s favourite too!

Prep Time: 15 minutes plus baking time
Preheat To: 325°F (160°C)
Serving: 4 dozen

Ingredients:

3 pkgs (200 g each or 6 cups) flaked coconut
1 can (300 mL) Regular Eagle Brand® sweetened condensed milk
2 tsp (10 mL) vanilla extract
1 1/2 tsp (7.5 mL) almond extract

Preparation:

1.  Combine coconut, Eagle Brand, vanilla and almond extracts; mix well.
2.  Place rounded spoonfuls onto well-greased or parchment paper-lined cookie sheets.
3.  Bake in preheated oven at 325ºF (160ºC) on middle rack of oven, twelve at a time, 10-12 min. or until browned around the edges. Remove immediately to wire racks; cool completely.

Notes:

Macaroon Kisses: Upon removing from oven, immediately press candy kiss in centre of each macaroon. Chocolate Macaroons: Omit almond extract. Add 4 squares (1 oz/28 g each) unsweetened chocolate, melted to Step 1. Chocolate Chip Macaroons: Omit almond extract. Fold in 1 cup (250 mL) mini chocolate chips to Step 1. Coffee Almond Macaroons: Add 3-4 tbsp (45-60 mL) cold strong coffee to Eagle Brand. Stir in ¾ cup (175 mL) slivered almonds, toasted.

[+] Comments

Review on 9/26/2013 12:46:00 PM by

Not enough coconut and the cookie goes flat? After baking, take cookies while warm and roll into small ball "candies" and dip into chocolate. No need to waste such good ingredients

Review on 7/9/2013 8:28:00 PM by Donna

I used two packages (200 gr) unsweetened dessicated coconut and 12 tbsp cocoa powder with 4 tbsp shortening. Baked at 350 instead of 325. Came out chewy definetly not falling apart in a mess. Maybe it needed the higher temperature. I had a good experience with this recipe with my modifications.

Review on 12/4/2012 3:10:00 PM by blanche

best ever and so easy no eggs required add a cherry to the top makes a nice christmas cookie

Review on 12/2/2012 11:24:00 AM by martine

This is the worst recipe ever for macaroons. I have never wasted so much in my life. I could not serve these to anyone.

Review on 11/29/2012 5:14:00 PM by Teena

I have made these macaroons for years. The key is to use good coconut with long shreds. Your macaroons will turn out perfectly.

Review on 6/4/2012 10:07:00 AM by Silvia

I roll the cookies into balls and add a maraschino cherry. I am constantly keeping my hands cool by running them under cold water so that body heat does not melt everything into a sloppy mess. They have always turned out well.

Review on 6/3/2012 7:01:00 PM by NANCY

I USED THE RECIPE YOU HAVE FOR THESE ON ALLRECIPES.COM AND THEY WERE JUST LIKE SOUP. I HAD NO MORE COCONUT TO ADD SO I JUST SPREAD IT ON A BAKING SHEET. YOUR RECIPE EVEN INCLUDES A BEATEN EGG WHITE. YOU NEED TO FIX IT. NANCY

Review on 12/17/2011 11:33:00 PM by Stephanie

I roll into balls (rough on the first roll then go back and roll them more evenly). If you use parchment and roll them (I also put a small piece of maraschino cherry on the top) they take 15 to 16 minutes to cook,. they don't spread too much and if you let them cool for at least 5 minutes, they come off the parchment like a dream.

Review on 10/14/2011 7:11:00 PM by Faye

These were terrible - a total waste of ingredients. Way too sweet, too messy to serve even though I followed other commenters advice.

Review on 10/14/2011 7:11:00 PM by Faye

These were terrible - a total waste of ingredients. Way too sweet, too messy to serve even though I followed other commenters advice.

Review on 5/29/2011 12:45:00 PM by Louise

Totally loved them. I did not put the almond extract, I put chocolat chips in it instead.

Review on 3/10/2011 4:12:00 PM by Louise

To Carmen: Use a silpat mat. Let the macaroons cool slightly, and reshape them with your fingers so that they hold better, if necessary, before removing them from the cookie sheet. The softer, the better and they will keep much longer. This has been a recipe in my family for 40 years.

Review on 11/3/2010 3:59:00 AM by Maureen

To Carmen: This happened to me the first time I made them. Perhaps your coconut was extra moist. Try again and add more coconut if they're too sticky. You'll be glad you persevered.

Review on 1/3/2010 12:15:00 PM by Carmen

These tasted wonderful, but no matter what I did they stuck to everything. I wasted a lot. Disappointed, Carmen

Review on 11/6/2009 8:51:00 PM by Merrybeth

I have enjoyed eating and making these cookies for many decades.It is part of my family's Christmas baking and serving traditions.

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