These moist and chewy coconut macaroon cookies couldn't be easier or yummier.
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (14-ounce) package shredded sweetened coconut
- Preheat oven to 350°F (190°C). Line two baking sheets with baking parchment paper or lightly grease; set aside.
- In a mixing bowl, combine sweetened condensed milk, vanilla and salt, mixing well. Stir in coconut until just combined.
- Drop mixture by heaping tablespoonfuls onto prepared baking sheets about 1-inch apart.
- Bake for 10 to 12 minutes or until lightly browned. Remove from baking sheets and cool completely on wire racks.
Makes 2 dozen cookies.
Variation: Drizzle in a decorative fashion the baked cookies with melted milk or semisweet chocolate.