The Easiest Coconut Macaroons
These tender and chewy Coconut Macaroons are the easiest cookies ever!
- 5½ cups shredded coconut I used sweetened
- 2/3 cup flour
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 (14 oz) can sweetened condensed milk
- Melted chocolate if desired
Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or parchment paper. Set aside.
In a large bowl, toss together the coconut and flour until coated. Pour in the sweetened condensed milk and both extracts and using a spoon or spatula, blend together to coat.
Drop rounded, heaping Tablespoonfuls of the sticky mixture onto the cookie sheets about 1-2" apart. Bake for approx. 12-15 minutes or until golden and lightly toasted. Cool completely.
*if you'd like, dip the bottoms in the melted chocolate and allow to set before serving.