BAKER'S ONE BOWL Macaroons Recipe

What You Need

2-2/3

cups BAKER'S ANGEL FLAKE Coconut

2/3

cup canned sweetened condensed milk

1

tsp. vanilla

Make It

HEAT oven to 350°F.

COMBINE coconut, milk and vanilla. Drop by heaping teaspoonfuls, about 1 inch apart, onto well-greased baking sheets. To prevent burning, press down any ends of coconut shreds with back of spoon.

BAKE 10 to 12 min. or until golden brown. Immediately transfer from baking sheets to wire racks. Cool completely.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

High Altitude Directions

Increase baking time to 13 to 14 min. or until cookies are golden brown. Remove cookies from baking sheets with spatula dipped in warm water. Wash baking sheets and spray with additional cooking spray before using for additional batches of cookies.

sign up and join the discussion

Rate recipes, or edit your previous ratings and more. Sign In

1
2
3
4
5
6

daimiensmama

posted:7/28/2011

I made these several times, if you add a minute or two to the cooking time, they are slightly easier to get off of the pan. They are delicious. One time I drizzled them with chocolate after they cooled...yummy!

a cook

posted:12/13/2010

I tried these the other day and they were a hit with my family and friends. They are easy to throw together, but I agree with others that they are pretty sticky when removing from the pans. I use stoneware and found that if I cook them a minute or two longer they tend to hold together better after they have cooled.

Tina19581

posted:12/15/2009

This was really easy and tasted good. It's pretty sweet tasting though.

cbartram67

posted:12/5/2009

Excellent recipe, the hint of using a spatula dipped in warm water to remove the cookies from the sheet is a must! Really made for easy clean up afterward.

sflanders

posted:6/4/2009

These are my boyfriend's father's favorite.

a cook

posted:11/23/2008

I use parchment paper to line the cookie sheets. They can cool right on the paper and it makes clean-up a breeze.

emkrause12

posted:7/24/2008

I altered this recipe a little bit and I think I came up with the perfect macaroon. I used 1/2 t vanilla & 1/2 t almond extract. I also added 2 T flour and one egg white. Using condensed milk instead of egg whites is definitely much easier. Don't forget to remove them from the pan IMMEDIATELY. They stick very quickly!

SHOPNCOP

posted:2/27/2008

These cookies have the most heavenly taste and texture! Very easy to make. For those who prefer a more traditional macaroon taste, use 1/2 tsp almond extract and 1/2 tsp vanilla extract or any variation thereof.

Kizzy0429

posted:1/23/2008

Very Yummy!

ladybignasty

posted:4/19/2007

I used fat-free condensed milk, it's so tasty you don't miss the fat from the milk. The whole family enjoys coconut, so this is a wonderful treat for all of us.