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Emergency Essentials®

Macaroon Cookie Mix Large Can

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Emergency Essentials®
Macaroon Cookie Mix Large Can
Sku: FS B410

Availability: In stock

List $20.79

Discount Price: $19.95

  • Buy 6 for $19.00 each and save 5%


Add some sweetness to your food storage with this easy-to-make just-add-water macaroon cookie mix. A tropical escape might be just the thing you need in a stressful emergency situation. A familiar treat like these Emergency Essentials® Macaroon Cookie Mix can help calm both children and adults in a crisis.
Additional Information

Additional Information

Approx. Weight 3lb 8 oz (1.58 kg)
Additional Info For best flavor and nutrition, keep cans constantly stored at 70° or lower. Once opened, keep in air tight containers in dark cool places. To learn more about how long you can expect food to store see our Shelf Life Article.
Packaged with an oxygen absorber in a #10 stainless steel can that is double-enameled to prevent aging and rust. #10 can dimensions: 7” high X 6.25” diameter. To learn more about how packaging makes a big difference in keeping food at optimum levels, view our Food Storage Packagingarticle.
Contents Emergency Essentials® Macaroon Cookie Mix Large Can
Nutritional Info
% Daily Value
Serving Size 1 cookie (42 g)
Servings Per Container About 38
Amount Per Serving
Calories 200
Calories From Fat 50
Total Fat 6 g 9%
Saturated Fat 0 g 0%
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 85 mg 4%
Total Carbohydrate 26 g 9%
Dietary Fiber 0 g 0%
Sugars 21 g
Protein 3 g 6%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 2%

Ingredients: Sugar, Dried Coconut (preserved with sodium metabisulfite), Dextrose, Dried Egg Whites, Bleached Enriched Wheat Flour (wheat flour enzymes, ascorbic acid added as a dough conditioner, enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Food Starch - Modified Wheat Starch, Artificial Flavor, Salt.

Allergens: Contains Egg, Milk, Wheat and Soy Products. Processed in a plant that handles milk, wheat, egg, soybean, peanut and tree nut products.

Directions: Preheat oven to 350°F. Combine 5 1/2 cups with 1 cup very hot water (for best results use boiling water). Stir with electric mixer on low speed just until mix is combined, do not over mix. Let stand 5 minutes before portioning. Using a cookie scoop deposit 2 ounces of cookie batter (approximately golf ball size) onto cookie sheets lined with parchment paper. Bake for 20-25 minutes or until lightly golden brown. Allow to cool.

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