Baked Goods · Recipes


Macaroons are an easy gluten free treat to make.  They are a favourite with my family and a great dessert option to make for a large crowd.


  • 1 (14 ounce) can sweetened condensed milk
  • 1 egg white, whipped
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2 (14 ounce) package sweetened flaked coconut
  • Maraschino cherries


  1. Preheat oven 325 degrees F. Line baking sheets with parchment paper. Set aside.
  2. In large bowl, whip sweetened condensed milk and egg white. Add extracts and1 package of coconut; mix well. If the mixture is too runny, open the second bag of coconut and add a bit at a time until it reaches the desired, sticky, non-runny consistency.  Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
  3. Make a small hole in the centre of each macaroon and place 1/2 maraschino cherry inside.
  4. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Other filling options:

  • Dip in melted chocolate after the macaroons have been baked and cooled
  • Add a piece of almond in middle
  • Jam/jelly in centre (before baking)
  • Add lemon or orange zest to batter



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