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Preheat oven to 400 F. Grease a cookie sheet really well. Mix the ingredients. Drop by small spoonfuls, about 2 teaspoons, onto the cookie sheet. Bake until golden (about 10 minutes, check after 7). Loosen from baking sheets with a moistened spatula and allow to cool.
By Free2B from North Royalton, OH
Super easy and if you want more than 8 macaroons, just double batch and use two baking sheets trading their oven rack space half way through the baking time.
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
Form dough into eight 2 tablespoon mounds and drop each onto sheet, 2 inches apart. Bake until golden brown on bottoms and edges, about 15 minutes.
Let cool on sheets for 5 minutes.
By Deeli from Richland, WA
Simple and delicious - for the real coconut lover.
Combine coconut with flour in a mixing bowl. Add egg white and stir until entire mixture is moistened. Drop by teaspoonful onto a baking sheet. Bake at 350 degrees for 10 minutes. Cookies will be golden brown and delicious.
|Servings:||about 1 1/2 dozen|
|Time:|| about 20 Minutes Preparation Time|
10 Minutes Cooking Time
By marie cecchini from West Dundee, IL
This is one famous dessert in the Philippines. We sometimes call this coconut muffin or cupcake. A very simple recipe even your kids can do and I'm thinking of including this in my Valentine day menu.
Melt the chocolate and add the sweetened condensed milk, coconut, salt, and the vanilla. Mix well and drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 15 minutes.
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I am looking for a recipe for coconut macaroon candy. I believe the no cook type is what I am most interested in. I've found a lot. but they are all baked like cookies. My mother-in-law made these, but I don't think they were cooked. They were just coconut dollops on waxed paper.
By Ethel Martinez from Boyd, TX
I don't have the recipe, but think the were made with sweetened canned condensed milk.
No Bake Coconut Macaroon Recipe
1 lb fresh pineapple
fresh grated coconut shreds ( OR toasted )
crushed mixed nuts ( pistachios, peanuts, almonds and cashews )
toasted sesame seeds
1) In the blender, crush the pineapples, and cook them on the wok on low heat until a paste-like texture is formed, then set aside and cool down in the refrigerator.
2) Chop the mixed nuts, and mix that in with the pineapple paste and sesame seeds.
3) With the palm of your hand, make small tiny serving sized balls with the pineapples and nuts mixture.
4) Coat the macaroon balls with fresh grated coconut shreds.
These two are absolutely no cook, no bake:
I think macaroons are actually cookies and not candy. They just taste like candy ;-)
Does anyone have a recipe that copies this no longer available box mix, Crazy For Coconut Macaroon Bar Mix from Tastefully Simple?