- 1 can (14 ounces) of condensed milk, sweetened
- 2 teaspoons of vanilla
- 5 1/2 cups of sweetened, flaked coconut
In a bowl, mix the coconut, condensed milk and vanilla.
Stir everything together until it’s well mixed.
Use an ice cream scooper to pick up the coconut and place it on a baking tray, lined with wax paper and coated with non-stick spray.
Bake for 10-12 minutes at 325 degrees.
Once the macaroons are solid they’re ready to enjoy.
If you plan on enjoying these cookies for more than a few days, keep them in an airtight container inside your refrigerator.