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Homemade Coconut Macaroons with Condensed Milk photo

Coconut Macaroons with Condensed Milk

Simple coconut macaroons made with sweetened condensed milk, coconut flakes, vanilla, and almond extract. Quick to mix and bake until edges are lightly browned.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 7 ouncessweetened condensed milk
  • 8 ouncessweetened coconut flakes
  • 1 teaspoonvanilla extract
  • 3/4 teaspoonalmond extract

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Baking Sheet
  • Spoon or Cookie Scoop
  • Wire Rack

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C).
  2. Grease a baking sheet with a thin layer of oil or butter.
  3. In a medium bowl, combine 7 ounces sweetened condensed milk, 8 ounces sweetened coconut flakes, 1 teaspoon vanilla extract, and 3/4 teaspoon almond extract.
  4. Stir until the coconut is evenly coated and the mixture holds together.
  5. Drop the mixture by rounded teaspoonfuls onto the greased baking sheet, spacing the mounds about 1 inch apart.
  6. Bake until the edges are lightly brown, about 8 to 10 minutes.
  7. Let the macaroons cool on the baking sheet for about 5 minutes, then transfer to a wire rack (or plate) to cool completely.

Notes

Notes
For nut macaroons, proceed as for coconut macaroons but use 1 cup nuts instead of the coconut. Bake for about 10 to 12 minutes.
For chocolate chip macaroons, replace 1/2 cup of the shredded coconut with mini chocolate chips.