• 1 large egg white
  • 1 package sweetened coconut flake (14 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 1 tsp almond extract
  • 2 tsp vanilla extract


Preheat oven to 325°.  Grease baking sheets with butter or non-stick spray.

Separate egg white from yolk.  Beat egg white with a mixer until it forms hard peaks.

In a separate bowl, combine all other ingredients and mix thoroughly.

Gently fold egg white into cookie mixture.

Drop rounded teaspoons of cookie mixture onto baking sheets.

Bake 15-17 minutes until lightly browned around the edges.

Remove warm macaroons from baking sheet and place them on a wire rack to prevent sticking.

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