Based on how incredibly easy these cookies are, you won’t believe how incredibly delicious they are!
I truly like these cookies when they are slightly browned, albeit not burned. That way, you get a crispy outside and a moist, chewy inside. I have contemplated drizzling chocolate over these or maybe dipping on half in chocolate. But they are so incredibly delicious, not to mention easy, as is. Maybe one of these days…
1 (14-ounce) bag sweetened shredded coconut (see comments and photos regarding type of coconut)
1 (14-ounce) can sweetened condensed milk
- Preheat the oven to 350 degrees.
- In a large mixing bowl, mix the coconut and the condensed milk until the coconut is evenly coated.
- Place mounds of the mixture on a parchment-lined baking sheet. For uniformly round macaroons, I like to press the mixture firmly into my round tablespoon measuring spoon and slightly overfill it. You want the mixture to be pressed firmly together so that it doesn’t spread while cooking. The mixture will be sticky so you will have to work it out with your fingers and pat it gently into an evenly-shaped mound. (You may coat the spoon with oil or butter, but it eventually wears off. So, either re-coat or resort to your clean fingers! For a quicker method, see notes.)
- Bake for 7-10 minutes or until flecked with brown spots and crisp around the edges. As all ovens vary a bit, peek a little early and watch closely for the last few minutes until you learn how long this takes in your oven.
- Remove from the oven, cool, and then store in an airtight container in the refrigerator to maintain optimal freshness.
For an even faster preparation, you may spread the batter among two greased, parchment-lined 9×5 loaf pans and bake for 20-25 minutes, or until lightly golden across the top and crispy around the edges. These can be cut into long bar cookies once cool and each piece will still have some of the crispy edge. As the macaroons cool, they tend to stick to the sides of the baking dish, so the parchment will make for easy removal.