Next, I combine the shredded coconut, sweetened condensed milk, and vanilla extract in a large mixing bowl. Using a spatula, I stir everything together until every strand of coconut is evenly coated and the mixture becomes thick and sticky.
Once the mixture is ready, I scoop about 1½ tablespoons for each macaroon and place them onto the prepared baking sheet, leaving a little space between each one. I gently shape them into small mounds without pressing them down too much. Their rustic appearance is part of their charm.
I bake the macaroons for 15 to 18 minutes, watching carefully during the last few minutes. They’re ready when the tops and edges turn a beautiful golden brown while the centers remain soft.
After baking, I let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They firm up as they cool while staying wonderfully chewy inside.
Pro Tips for Best Results
I like to lightly toast the shredded coconut for a few minutes before mixing it with the condensed milk. It gives the macaroons an even deeper coconut flavor.
Using a cookie scoop helps create evenly sized macaroons so they all bake at the same rate.
For an extra-special finish, I dip the cooled macaroons in melted dark chocolate and let them set before serving.
Common Mistakes to Avoid
One mistake I made was overbaking the macaroons. They continue to firm up as they cool, so remove them once they’re golden rather than dark brown. (See the next page below to continue…)