Instructions
- HEAT oven to 325°F. Line baking sheets with foil. Spray foil with flour no-stick cooking spray.
- COMBINE sweetened condensed milk, coconut and vanilla and almond extracts in large bowl; mix well. Fold in egg whites. Drop by rounded teaspoonfuls onto prepared baking sheets.
- 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.
- VARIATION
- MACAROON CHOCOLATE EGG: PREPARE and bake as above. Press solid milk chocolate candy piece into center of each macaroon immediately after baking.
Nutritional Facts:
- Serving Size 1 macaroon of 48
- Calories Per Serving 70
- Total Fat 3 g
- Calories From Fat 25 g
- Saturated Fat 2.5 g
- Trans Fat 0 g
- Cholesterol 0 mg
- Sodium 35 mg
- Total Carbohydrates 9 g
- Dietary Fiber 1 g
- Sugars 8 g
- Protein 1 g
