Coconut Macaroons


  • 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.

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