Coconut Macaroons
These coconut macaroons are all about chewy coconut centers and golden, lightly toasted tops. Sweetened condensed milk brings the mixture together, while vanilla adds a warm flavor that complements the coconut. With only five ingredients and no mixer required, they’re a simple homemade treat for an afternoon coffee break or a holiday cookie tray.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Sturdy spoon or spatula
- Small ice cream scoop
- Baking sheets
- Parchment paper or aluminum foil
- Wire cooling rack
Ingredients
- 5½ cups sweetened flaked coconut
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- 1 14 oz can sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or aluminum foil.
- Combine the coconut, flour, and salt in a large bowl.
- Add the sweetened condensed milk and vanilla. Stir until evenly combined, using clean hands if needed.
- Use a small ice cream scoop to drop portions onto the prepared sheets, spacing them about 1 inch apart.
- Bake for 12–15 minutes, until the tops are golden brown and lightly toasted.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Serve plain, or dip the cooled bottoms or tops in melted chocolate and let set before serving.