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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: 350°F (180°C)
Serving: 4 dozen


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


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 350ºF (180ºC) 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.


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.

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