Ingredients:

  • 1 (14-ounce) can Sweetened Condensed Milk (full fat recommended)
  • 3 cups Sweetened Shredded Coconut
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and salt. Stir briefly until just mixed.
  3. Add all the shredded coconut to the wet mixture. Use a rubber spatula to fold the coconut into the milk mixture until everything is evenly coated and the mixture becomes cohesive and sticky.
  4. Scoop out rounded tablespoons of the mixture (or use a small cookie scoop). Gently press and shape them into small domes or logs onto the prepared baking sheets, ensuring they are about 1 inch apart.
  5. Bake for 15 to 18 minutes. Watch carefully; the macaroons are finished when the peaks and edges are nicely golden brown.
  6. Remove from the oven and allow the macaroons to cool on the baking sheet for 5 minutes to firm up slightly before carefully transferring them to a wire rack to cool completely.