Rum Raisin Macaroons
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These little macaroons pack quite a punch of flavor... rum, raisin, and coconut flavors, which is the best kind there is! You won't wanna share these little guys.
What You'll Need
- 2 (7-ounce) packages flaked coconut (5-1/3 cups total)
- 1 (14-ounce) can sweetened condensed milk
- 1 cup chopped macadamia nuts, toasted
- 1 cup chocolate-covered raisins
- 2 teaspoons vanilla extract
- 1/2 teaspoon rum extract
What to Do
Preheat oven to 350 degrees F. Combine all ingredients in a large bowl; stir well. Drop dough by level tablespoonfuls onto greased cookie sheets.
Bake 10 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to wire racks to cool completely.
Go ahead and splurge on the macadamia nuts for the perfect accent to these coconut drop cookies. And if you have some of the nuts left over, store them in the refrigerator or freezer to prevent them from becoming rancid.