1. In a medium saucepan, combine the coconut flakes, sugar, and condensed milk over low heat. Stir constantly until the mixture is fully combined and the sugar has dissolved.
2. Remove the pan from heat and let it cool for a few minutes. Then stir in the vanilla extract.
3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
4. Using a cookie scoop or spoon, form small balls of the coconut mixture and place them on the prepared baking sheet, leaving some space between each ball.
5. Bake for 12-15 minutes, or until the macaroons are golden brown. Keep an eye on them to prevent burning.
6. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Enjoy your coconut macaroons with a cup of tea or coffee!
Ingredients:
– 2 cups unsweetened shredded coconut
– 1/2 cup sweetened condensed milk
– 1/3 cup granulated sugar
– 1 tsp pure vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the coconut flakes, sugar, and condensed milk over low heat. Stir constantly until the mixture is fully combined and the sugar has dissolved.
3. Remove the pan from heat and let it cool for a few minutes. Then stir in the vanilla extract.
4. Using a cookie scoop or spoon, form small balls of the coconut mixture and place them on the prepared baking sheet, leaving some space between each ball.
5. Bake for 12-15 minutes, or until the macaroons are golden brown. Keep an eye on them to prevent burning.
6. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
7. Enjoy your coconut macaroons with a cup of tea or coffee!
Text model: toppy
Image model: HotArt
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