This recipe holds a close place in my heart as it never fails and has always been my go to cookie recipe when the holidays or special or not so special occasion should come around.
There’s nothing like giving someone a homemade cookie to make them feel special and cared for- a great way to share the love and everyone who I have ever made these cookies for has enjoyed them.
This recipe is for a coconut macaroon and is only 2 ingredients recipe below.
Preheat the oven to 350 degrees.
In a large mixing bowl, mix the coconut and the condensed milk together until you can form a small ball in the bowl with your hands and the ball does not crumble.
(This recipe is bulletproof but the trick is to get the consistency of the shredded coconut and condensed milk correct not to wet or too dry).
Place mounds of the mixture on a parchment-lined baking sheet if you notice in this picture above Iam using a reusable baking sheet to line my pan, which I highly recommend investing in . For uniformly round macaroons, I like to press the mixture firmly into a mini ice crème scooper to get uniform balls.
For the spacing I recommend ½ an inch or less
If you do not have an ice crème scooper you can just use your hands to form balls and then use the palm of your hand to flatten the top to form a cookie shape. You want the mixture to be pressed firmly together so that it doesn't spread while cooking.
Tip: The mixture will be sticky I like to use plastic gloves or coat my hands with a bit of coconut oil.
Bake for 7-10 minutes or until you see brown spots and crisping around the edges. As all ovens vary a bit, peek a little early and watch closely for the last few minutes until you learn how long this takes in your oven.
Let me know how your cookies turn out thanks for reading and enjoy.