SERVES 30 | ACTIVE TIME 10 Min | TOTAL TIME 25 Min
1 (14 ounce) bag sweetened coconut flakes
7 ounces sweetened condensed milk (about 1/2 of a 14 ounce can)
Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat Mat.
a medium bowl combine add coconut. Then pour condensed milk over top.
Mix with a spoon until the coconut and milk are completely mixed and all
of the milk combines with the coconut.
Use a 1
tablespoon scooper. Scoop and then press the mixture into the scooper to
make sure you get a well packed scoop. Place them on the baking pan
about a finger apart. They will not spread so you can place them pretty
Bake until the tops are golden brown,
about 14-16 minutes. If the tops are not perfectly browned but the
bottoms are, you can turn the broiler on and broil until the tops are
perfectly browned, about 1-3 minutes.
*Do not walk away when broiling, you can go from golden brown to crispy in a flash.
Remove from oven and allow to cool for 5 minutes, if you can wait that long.
Serve and enjoy!
Silpat Baking Mat or Parchment Paper
1 tablespoon scoop
recipe can be doubled. Simply use double the ingredients and 2 sheet
pans. I bake one while I scoop the other, so the cooking time remains
the same for each pan.
If your macaroons will not stay
together check to see if you used sweetened condensed milk. Evaporated
milk can NOT be used in this recipe.
Store in a resealable plastic bag or container, in the refrigerator.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.