Coconut Macaroons from White Bread recipe

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Ingredients

16 slices white bread
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) package sweetened flaked coconut

Nutrition Info

67 calories
carbohydrate: 10.8 g
cholesterol: 2.8 mg
fat: 2.1 g
fiber: 0.6 g
protein: 1.4 g
saturatedFat: 1.6 g
servingSize: -
sodium: 78.8 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Trim crusts from bread slices, and cut each slice into thirds. Lay out the slices on cookie sheets to dry out - a few hours or overnight. Turn over once for even drying. It is important that they dry out thoroughly like croutons.

  2. Preheat the oven to 350 degrees F (175 degrees C). Coat cookie sheets with cooking spray.

  3. Pour the sweetened condensed milk into a shallow dish, and put the coconut in a separate bowl. Dip bread pieces in the condensed milk, and then in the coconut. Lay on the greased baking sheets.

  4. Bake for 6 to10 minutes in the preheated oven, until lightly toasted. Be careful, as the sweetened coconut flakes tend to burn easily. Remove from baking sheets and allow to cool.

Recipe Yield

4 dozen

Recipe Note

Chewy coconut macaroons using three ingredients BELIEVE me you have to try them! I could never believe my elderly neighbor made these from bread until I tried them myself and I hate condensed milk but not in this recipe!

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