This Recipe was made with

Coconut Macaroon Coconut Macaroon


  • Cooking Spray
  • 4 eggs
  • 2/3 cup sugar
  • 2 teaspoons flour
  • 1 teaspoon coconut extract
  • 4 cups milk
  • 4 cups bread cubes (from day old bread)
  • 1 cup chopped Archway Coconut Macaroons
  • 1/2 cup toasted coconut
  • 1 cup pineapple preserves, divided
  • 2 tablespoons butter whipped topping


  1. Preheat oven to 350ºF.
  2. Generously spray a 3-quart glass casserole with cooking spray. Set aside.
  3. In a large bowl, beat eggs until frothy, add sugar and flour. Beat until mixture thickens.
  4. Add coconut extract and milk. Mix well.
  5. Add bread cubes and Archway macaroons. Let set for 5 minutes.
  6. Transfer half of the mixture to prepared casserole.
  7. Spoon 1/2 of the preserves evenly over top and sprinkle with toasted coconut.
  8. Add remaining bread mixture and dot top with butter and remaining pineapple preserves.
  9. Place casserole in a water bath (place in a baking dish and add water to come up 2/3 of outside of casserole).
  10. Bake for 50-55 minutes or until mixture is firming up and browning around edges.
  11. Remove from water bath and let cool.
  12. Serve with whipped topping, if desired.
  13. Can be served hot or cold.
  14. Refrigerate leftovers.