These coconut macaroons need only three easy ingredients and give you all the yummy coconut flavour with NO flour!
Coconut Macaroons (GF) - Liz Trythall (MsLyzz)
1 14 oz bag sweetened, flaked coconut (this is slightly more than 5 1/2 cups coconut)
1 14 oz can sweetened condensed milk (leave about 2 tbsp in the can)
1 teaspoon Vanilla (optional)
Preheat oven to 325°F convection oven or 350°F standard oven
Combine almost the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine.
Let the dough set for 5-10 minutes, to allow the coconut to absorb the milk.
Scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats.
Bake for approximately 25 minutes or until starting to turn golden brown.
Remove from oven and allow to cool for approximately five minutes, then transfer to a wire baking rack to cool.
You do not need to specifically measure the sweetened condensed milk, just pour most of it into your bowl, leaving approximately 2 TBSP in the can.
Store covered, best eaten 4-5 days
© Liz Trythall (MsLyzz)
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