Hi Monique,

I haven't tried the exact recipe you're referring but I'll track it down and remove it from the postings. I'm including here the Coconut Macaroon recipe from Eagle Brand (which I have tried) - it doesn't need any extra sugar, the ratio of coconut to milk is enough to bind it. I'm sorry you had a problem with the first batch. If you haven't baked it all or tossed it, stirring extra coconut into the remaining unbaked batter (enough to give you a rather thick mixture) will fix it.

Eagle Brand Coconut Macaroons

2 (7-oz.) packages (5 1/3 cups) flaked coconut
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

Preheat oven to 350 degrees F. In large bowl, combine coconut, Eagle Brand and extracts; mix well.

Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets; garnish as desired.

Bake 8 to 10 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool.) Store loosely covered at room temperature.

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy star or drop 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)

Happy Holiday Baking,

Betsy
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