Tuesday, August 9, 2011

Coconut Macaroons


Coconut Macaroons

Ingredients

  • Crisco® Flour No-Stick Spray
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 large egg white
  • 1 (14 oz.) package (5 1/3 cups) flaked coconut
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Instructions

  • HEAT oven to 325°F. Line baking sheets with foil. Spray foil with flour no-stick cooking spray.
  • COMBINE sweetened condensed milk, egg white, coconut and vanilla and almond extracts in large bowl; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets.
  • BAKE 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire rack. Macaroons will stick if allowed to cool on baking sheet.
    • VARIATION
  • MACAROON KISSES: PREPARE and bake as above. Press solid milk chocolate candy piece into center of each macaroon immediately after baking.

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