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Pudding Macaroons

I love macaroons. They are a Christmas treat my mother has made for a long, long time. We have our own favorite recipe which has a cherry on top, but this recipe looked too good not to try out.

As you can see you get some nice, chewy edges on these macaroons which we enjoyed quite a bit.

Tasty and really easy to make. Enjoy!

Note: These macaroons are quite fragile when transferring. If need be, very lightly spray your spatula before attempting to transfer. I didn’t need to do this but I wanted to give you a heads up.

Pudding Macaroons
Makes about 20 large cookies


  • 1 package (4 serving) Jell-O pudding, vanilla flavor, regular not instant
  • 2-2/3 cups Angel Flake Coconut
  • 2/3 cup sweetened condensed milk
  • 1/2 teaspoon almond extract


  1. Preheat oven to 325 degrees.
  2. Prepare baking sheet with grease and flour or prepare pan with parchment paper sprayed with cooking spray. 
  3. Combine pudding mix, coconut, milk, and extract.
  4. Drop by 1.5 Tablespoons onto prepared baking sheet. (This is about a 1″ ball, using a scoop makes this very easy.)
  5. Bake at 325 for 14 to 15 minutes or until edges are golden brown and the tops are just starting to turn brown.
  6. Remove from baking sheets immediately and cool thoroughly on racks.
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