Yields:
10 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
20 Mins
Total Time:
25 Mins
Ingredients
Adjust Servings
Instructions
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Preheat oven to 350F. Line a large cookie sheet with parchment paper. In a large bowl, mix coconut flakes and flour. Add condensed milk and vanilla extract. Stir well.
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Using a stainless steel 1/4 size measuring cup, fill it tight with the coconut batter. Turn upside down and drop batter onto the parchment. Tap gently on the cup if necessary. Space the cookies about 1 inch apart. Repeat until all the batter is used.
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Bake in preheated oven for 20 min or until golden brown. cool and serve.
Notes
Coconut macaroon cookies can be frozen for up to 3 months.