Vanilla Pudding Macaroons
Macaroons are made with a twist by using vanilla pudding for these chewy & delicious Vanilla Pudding Macaroons.
Equipment
- 1 parchment lined baking sheet
Ingredients
- 1 package 4 serving Jell-O pudding, vanilla flavor, regular not instant
- 2-2/3 cups Angel Flake Coconut (sweetened coconut)
- ⅔ cup sweetened condensed milk
- ½ teaspoon almond extract
Instructions
- Preheat oven to 325-f degrees.
- Prepare baking sheet with grease and flour or prepare pan with parchment paper sprayed with cooking spray.
- Combine pudding mix, coconut, milk, and extract.
- Drop by 1.5 Tablespoons onto parchment lined baking sheet. (This is about a 1″ ball, using a scoop makes this very easy.)
- Bake at 325-f for 14 to 15 minutes or until edges are golden brown and the tops are just starting to turn brown.
- Remove from baking sheets immediately and cool thoroughly on racks. *see note below*
Notes
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.
Recipe from Mennonite Girls Can Cook.
Nutrition
Serving: 1cookieCalories: 44kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 34mgPotassium: 33mgFiber: 0.1gSugar: 7gVitamin A: 18IUVitamin C: 0.2mgCalcium: 20mgIron: 0.1mg
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