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Coconut Macaroons

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 8 minutes

Servings: 4-5


  • 2 stiffly beaten egg whites
  • 2/3 cup sweetened condensed milk
  • 1/8 teaspoon salt
  • 1 teaspoon almond extract
  • 3 cups shredded coconut
  • 1 teaspoon cream of tartar


Preheat oven to 350 °F. Combine coconut, extract and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tartar. Drop teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

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