Coconut Macaroon recipe from 1938

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This Coconut Macaroon recipe appeared in the Duluth Herald on August 26, 1938. Made with only 3 ingredients, it’s quick and easy to make and very moreish!



INGREDIENTS

  • ½ cup sweetened condensed milk
  • 2 cups shredded coconut
  • 1 teaspoon vanilla extract

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C

  1. Mix together sweetened condensed milk and coconut in a mixing bowl. 
  2. Add vanilla extract, if desired. 
  3. Drop by spoonful or ice cream scoop on greased or lined baking sheets. 
  4. Bake in a preheated oven at 350°F/175°C for 10 minutes or until light brown. 
  5. Remove from sheet to cool at once on cooling rack. 
  6. If desired, melt chocolate and dip bottoms of the cooled macaroons in melted chocolate and drizzle chocolate on top. 

Enjoy!


Original newspaper clipping:


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