Coconut Macaroons are a favorite cookie of many. These are sweet and made with no flour in this recipe. These are easy to assemble and you will have a bunch of coconut macaroons in no time.
1/2 can Eagle Brand Milk
2 4 oz. cans coconut
1 tsp. vanilla
3/4 tsp. almond extract
Blend all ingredients. Drop by teaspoonfuls on a grated cooking sheet. Bake at 350 degrees until edges are lightly brown, about 8-10 minutes.
Nut Macaroons
Proceed as for coconut macaroons but use 1 C. nuts for 1 cup coconut. Bake about 10-12 minutes.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
read more
Graphic Design by Lakia Ross Creative
Please note, no restaurant recipes are actually used, these recipes have been inspired by the restaurant originals. Unless otherwise noted, all recipes have been created by CopyKat.com.
Recent Comments