Wednesday, April 6, 2016

Pudding Macaroons

These macaroons are chewy and good. One of the ingredients is a box of vanilla pudding. Because Jello Pudding from Kraft is gluten free this recipe is a gluten free recipe.

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

Preheat oven to 325 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 teaspoonfuls onto prepared baking sheet.
Bake at 325 for 12 to 15 minutes or until edges are golden brown.
Remove from baking sheets immediately and cool thoroughly on racks.

My yield was 19 cookies because I used a larger scoop. If you start with a smaller drop you can yield up to 2-1/2 dozen cookies.


  1. Those Macaroons look so delicious and sound so easy to make. A perfect little tropical treat!

  2. I've never made macaroons but this recipe is tempting me to try. Using pudding as a base makes it sound easy.

  3. They look good, Ellen .. my dad's favorite pie is coconut cream .. I'm thinking he would love these! I think I'll make them for his birthday ... I wish I could eat coconut !

  4. I can't get the 4 serving size of Jello pudding of any kind in Canada. Would you be able to suggest how much Eagle Brand & coconut I could use.

    1. Sandy, I believe the next Jello size is a 6 serving size so I would try it by increasing the coconut to 3-1/3 cups and the condensed milk to 1 cup. I hope that works...

    2. Thank you. I will try that, Yes the next size is 6 serving & all I can buy in Canada, Could I not use Instant Pudding? These are wonderful. I made, baked & tasted in half an hour

  5. I made these today and they definitely didn't look like yours :( They turned out flat and VERY chewy. I baked the first batch for 12 minutes and reduced the second batch to 11 minutes. At 11 minutes they were brown around the edges and soft and gooey in the center. I gave up and just baked the remaining "dough" on the cookie sheet (I used parchment paper). I was very disappointed. I even added a little flour to see if that was the problem.

    1. Collen, so sorry they didn't work out well for you...

  6. I made these yesterday but they didn't didn't "mound." They flattened out and were chewy/sticky. So I tried using tablespoonfuls instead of teaspoons. That was slightly better but not at all like your picture. When I tried to lift them off the cookie sheet to cool, they fell apart. So I left them on the parchment paper and lifted the paper, with cookies still on it, onto the cooling rack to cool. I used chocolate pudding instead of vanilla; don't know if that affected the results or not. I thought it would work...sigh. Incidentally, this recipe dates from 1968, according to the Jell-o website.