Dave just loves coconut macaroons and I have been making these cookies for eons. I think the recipe may be from the back of a can of sweetened condensed milk… can’t recall. Three ingredients and very Passover-friendly as well. Coconut macaroons are gooey little buggers – use parchment paper to line your baking sheets.
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
14 ounce bag flaked sweetened coconut
Heat oven to 325°. Pour the sweetened condensed milk in a medium mixing bowl. Stir in the vanilla, then add the coconut and use a rubber spatula to combine the coconut into the sweetened condensed milk. Mix well. Drop golf ball-sized mounds of the batter on parchment paper lined baking sheets. The cookies can be placed fairly close together, as they do not spread much during baking. Bake for approximately 17 minutes, or until the macaroons are browned around the edges and tops. Cool on the baking sheets, then carefully peel away from the parchment paper. Makes approximately 18 cookies.
NOTE: I like BIG macaroons, so I use 2-3 Tablespoons per cookies. The cookies can be made any size you prefer – just adjust the baking time.