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Paula Deen's Coconut Macaroons

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Serves | Prep Time | Cook Time

Why I Love This Recipe

I adapted this recipe only slightly. The original called for almond extract, but other reviewers said that flavor was too strong. I live in a humid climate and the Eagle brand did spread out some, which other reviewers complained about too and one mentioned adding a Tbsp or two of flour and that seemed to fix the problem. I didn't try the flour, but will next time.

Ingredients You'll Need

3 c shredded coconut
1 tsp vanilla
1/8 tsp salt
2/3 c sweetened condensed milk
2 egg whites, stiffly beaten
1 tsp cream of tartar


Preheat oven to 350.

In a medium bowl, combine coconut, vanilla, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tartar. Drop by teaspoonfuls onto greased cookies sheets, about 2 inches apart. Bake for 8 minutes or until edges are lightly browned.

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