Easy Coconut Macaroons
Chewy, golden coconut macaroons made with just 5 simple ingredients — no mixer required.
Ingredients
- 5 cups sweetened shredded coconut 400g
- 0.7 cups all-purpose flour 82g
- 0.5 teaspoons salt
- 2 teaspoons vanilla extract
- 1 can sweetened condensed milk 400g
Instructions
- Preheat the oven: Set your oven to 170°C (340°F).
- Mix dry ingredients: In a large bowl, combine 5 cups sweetened shredded coconut (400g), 0.7 cups all-purpose flour (82g), and 0.5 teaspoons salt.
- Add wet ingredients: Stir in the 2 teaspoons vanilla extract and 1 can sweetened condensed milk (400g).
- Combine: Mix until everything is well combined and evenly coated.
- Prepare the tray: Line a baking tray with parchment paper.
- Scoop the mixture: Scoop small portions of the mixture onto the tray, spacing them apart.
- Bake: Bake until the tops are lightly golden.
- Cool: Let the macaroons cool on the tray for a few minutes before serving.
Notes
Store in an airtight container at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 2 months. For a bakery-style finish, dip cooled macaroons in melted chocolate.