I tried this recipe and it came out horrible!!! I will not use it again.
Linda, Salt Lake City, Utah

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Editor's note:

Thank you for letting us know Linda. I've had good results with the recipe but they are a flat and chewy candy-type macaroon so maybe that isn't what you were looking for. If you're looking for a thicker bakery-style macaroon, check out recipes that include flour and/or almond paste.

Eagle Brand has since come out with another recipe that includes an egg white so maybe they had complaints with the first version too. Here is the recipe for anyone interested in trying it. By the way, these look very nice on a cookie tray with a red or green cherry half in the middle!

COCONUT MACAROONS (WITH EGG WHITE)
Makes about 4 dozen macaroons

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2 (7 ounce) packages flaked coconut (5 1/3 cups)

Preheat oven to 325 degrees F.

Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine EAGLE BRAND®, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

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 rack. Store loosely covered at room temperature.

Macaroon Kisses:
Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Tip:
To reduce cost, omit 1 (7-oz.) package coconut and substitute 2 cups fresh bread crumbs (4 slices)

Makes about 4 dozen
Source: Eagle Family Foods, Inc.