To make Eagle brand coconut macaroons, gather Pillsbury baking spray with flour, a can of Eagle sweetened condensed milk, a large egg and a package of flaked coconut. Also have vanilla and almond extract available for flavor.
Preheat the oven to 325 degrees Fahrenheit, and then line baking sheets with foil. Spray the foil with flour non-stick cooking spray, and set it aside. Combine a 14-ounce can of sweetened condensed milk, an egg white, 5 1/3 cups of flaked coconut, 2 teaspoons of vanilla extract and 1/2 teaspoon of almond extract. Mix the ingredients well, and drop by the spoonful onto the baking sheet.
Bake the macaroons for 15 to 17 minutes or until the edges begin to brown. When removing from the oven, immediately remove the macaroons from the baking sheet to cool, as they may stick if not taken off right away. For a variation on coconut macaroons, prepare the recipe as above, but place a piece of solid chocolate into the center as soon as the macaroons come out of the oven.
This recipe makes about four dozen macaroons, and each one has about 70 calories, 3 grams of fat and a gram of protein. There are also 9 grams of carbohydrates and 35 milligrams of sodium.