These fruit-studded coconut macaroons are a good bet for a holiday cookie exchange.

Yield: Makes about 8 dozen.



  • 6 1/2 cups sweetened flaked coconut
  • 1 1/3 cups chopped candied deluxe mixed fruit
  • 1/3 cup cornstarch
  • 1 can sweetened condensed milk
  • 2 tsp vanilla


  1. Preheat oven to 325°F.
  2. Combine coconut, candied fruit and cornstarch in a bowl. Stir in sweetened condensed milk and vanilla until combined.
  3. Drop mixture by rounded spoonfuls (about 2 tsp each) 1 inch apart onto parchment paper-lined cookie sheets.
  4. Bake until light golden, about 12 - 15 minutes. Let macaroons stand for 2 minutes on cookie sheets. Remove from cookie sheets and cool macaroons on racks. Store, layered with wax paper, in an airtight container in refrigerator for up to 1 week. May be frozen. Thaw in refrigerator.
Nutritional analysis per serving:

217 calories, 10.3 g fat, 3.6 g protein, 28.3 g carbohydrate, 1.7 g fibre, 385 mg sodium