Mix the dry and wet separately
Blend these two ingredients together.
- 4-1/2 cups of shredded or flake coconut (any coconut will do really)
- 1/2 cup flour
- 1 can of sweetened condensed milk, 300ml size (equals about 12 oz)
- 2 tsp of vanilla
Blend the vanilla into the milk. I left the milk right in its can and stirred in the vanilla. I do this so the vanilla is evenly dispersed and it thins the milk which ill make it easier to stir in.
Now pour the milk/vanilla into the coconut/flour and stir with a spoon or use your mixer. Spoon will do. Mix until combined.
I use a #24 ice cream scoop for pretty much all my cookie making. This one is no different. The macaroon easily releases from the scoop.
The oven was already preheated from making a lasagna for supper. So when the pasta came out, these went in. 175C (350F) for 13 minutes is what i baked these for. They probably could have gone another minute but they are good as is.
Of course, we could just stop with a plain macaroon. Everything tastes better with chocolate. 🙂 And there’s always a bowl in the snacks cupboard that has some level of melted chocolate in it.