Today’s treat is the coconut macaroon – easy, delicious, and made with ingredients you likely have in your pantry. A perfect holiday dessert when you’re pressed for time. I dressed these up with maraschino cherries, but you can also dress these up by adding mini chocolate chips or dipping them in melted chocolate, which really puts them over the top. Enjoy!
Coconut Macaroons from Eagle Brand
- 14 oz sweetened condensed milk
- 1 large egg white
- 14 oz package sweetened coconut
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract (forgot to add, still incredibly delicious)
- Marashino cherries, halved (optional, but pretty)
Preheat oven to 325 degrees.
Line baking sheet with parchment; if using foil, be sure to grease with non-stick spray.
In a large bowl, combine all ingredients and mix well.
Using a small cookie scoop or teaspoon, portion mixture onto prepare sheet.
Press cherry half into top of each macaroon.
Bake for 15-17 minutes, or until lightly brown around the edges.
Remove from baking sheet to a rack.
If dipping in melted chocolate, allow to cool before doing so.
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