Cherry Topped Coconut Macaroons

Makes about 4 dozen

Ingredients:

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg white, beaten
1 (14 oz.) package (5 1/3 cups) flaked coconut
2 teaspoons vanilla extract
maraschino cherries

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Directions:

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 in large bowl; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets. Top each cookies with a whole cherry. (I got about 3 dozen since I used more like heaping teaspoonfuls.)
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.

 

 

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