Vanilla Bottom Macaroons

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This recipe can get a little ‘sticky’ but if you like sweets and coconut, it will be hard to eat just one!

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Vanilla Bottom Macaroons

Makes one dozen 

1 large egg
1/2 cup sweetened condensed milk
1/2 tablespoon light corn syrup
a pinch of salt
3/4 teaspoon vanilla extract
3 cups sweetened shredded coconut
3 ounces Vanilla flavored Candi-quick
3/4 teaspoon vegetable oil


1. Line a cookie sheet with non-stick aluminum foil and preheat oven to 350º.

2. In a mixing bowl, whisk egg until foamy (about a minute).  With a wooden spoon add the condensed milk, corn syrup, salt and vanilla extract to the egg and mix together until blended.  Gradually stir in the coconut until it is well mixed.

3. With a cookie or ice cream scoop, scoop portions of the coconut mixture into compressed balls and place them on the baking sheet.  They may come apart slightly or stick to the scoop, gently press them together or release from the scoop with your fingers and mold them into a ball on the cookie sheet.

4. Bake the cookies for 15 to 16 minutes so the coconut is browned, but do not overbake as they won’t be chewy if you do.  Cool completely when removed from oven.

5. In a nonstick pan or pot, melt the vanilla Candi-quick and oil over medium low heat.  When just smooth enough dip the bottoms of the cooled macaroons in the mix.  If your mixture thickens too quickly use a heat resistant spatula and spread it on the bottom of the cookies.  Place them back on the cookie sheet  or a piece of waxed or parchment paper so the bottom of the cookie does not touch the pan.  Chill in the fridge to set the Candi-quick completely.  Cookies can be stored in an air-tight container to keep their chewy texture.

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