Ingredients
- 14 oz (397 g) sweetened shredded coconut
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 tablespoon vanilla extract
Equipment Needed
- Large mixing bowl
- Rubber spatula or wooden spoon
- Measuring spoon
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
Step-by-Step Instructions
I always begin by preheating my oven to 350°F (175°C) and lining a large baking sheet with parchment paper. This prevents the macaroons from sticking and makes cleanup much easier.(See the next page below to continue steps…)
