Ingredients
Scale
- 14 ounces sweetened shredded coconut
- 7 ounces sweetened condensed milk (half of a standard 14oz can)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Use a sturdy spatula to stir the ingredients together until the coconut is thoroughly and evenly coated with the milk. The mixture should be sticky and hold together when pressed.
- Use a small cookie scoop or a tablespoon to portion out the mixture. Squeeze the mixture firmly into the scoop to ensure the macaroons hold their shape. Drop the mounds onto your prepared baking sheet, spacing them about an inch apart. Place the tray in the center rack of the oven and bake for 12 to 15 minutes. Watch them closely; you want the bottoms and the little coconut shreds on top to turn a beautiful golden brown.
- Remove the baking sheet from the oven. The macaroons will be very soft and fragile while hot, so let them cool completely on the baking sheet. As they cool, the sweetened condensed milk sets, creating that signature chewy texture. Once they are firm and cool to the touch, gently peel them off the parchment paper and transfer them to a festive serving plate or an airtight container.
- Cook Time: 25 minutes