16 January 2012

Simple Sweets: Insanely Easy Macaroons

Dear Lissy,

You've decided on a "Make Your Own Sundaes" for your birthday dessert.  I made a quick batch of macaroons to chop up for the buffet this afternoon.  I tried numerous fancy macaroon recipes when I was newly wed, and thankfully your Daddy liked these best.  They're egg, nut, and gluten free,  and can be dressed up with a quick drizzle of chocolate for a fancier occasion.  For a puffier macaroon, add a single beaten egg white to the mixture.

1 (14 oz) can Eagle Brand Sweetened Condensed Milk
1 (14) oz bag Sweetened Flaked Coconut
2 tsp vanilla
1 tsp almond extract
1 egg white (optional, will give the cookie added body)

Preheat oven to 325 degrees, move rack to upper middle position.  If using egg white, beat in large metal or glass bowl until stiff peaks form. Mix in the can of sweetened condensed milk and the extracts.  Stir well.  Stir in bag of coconut.  Mix well.  Line a baking sheet with a silpat or parchment.  If all you have is foil, grease and flour it.  These cookies will stick!  Using wet hands, form coconut mix into loose balls and place on lined cookie sheet. about 2" apart.  Bake 15 - 17 minutes until golden brown.  Allow to cool briefly, and then remove to wire rack with oiled spatula.  The condensed milk may form a ring of dulce de leche around the cookie.  Carefully push toward the cookie with an oiled spatula to neaten before removing to rack.  Allow to cool completely and store in airtight container.

Can't wait for your birthday!!!


  1. oh I just love this! I love the fact that my daughter's nick name is Lissy as well! these look so yummy too thanks for sharing :)

  2. those look great! Love that they are "egg and nut" free too :-)