I have a problem. While I don’t typically have a sweet tooth, if there is an open bag of sweetened coconut flakes in my house, I cannot stay away. I adore those shredded bits of coconut goodness.
Traditional macaroons usually contain egg whites, almond paste, and occasionally flour. Having neither almond paste nor the desire to head to the store, I whipped up this batch, which are handy for friends who have numerous allergies.
These are chewy and sweet, a nice alternative to many traditional options.
Have I mentioned they are easy?
- 3 cups sweetened coconut flakes
- 1 cup sweetened condensed milk
- 2 tsp vanilla extract
- 1/8 tsp salt
Preheat the oven to 350F. Combine all ingredients in a bowl. Spoon onto a greased baking sheet. Bake for 10 -15 minutes until golden brown.
Allow to cool on the baking sheet for at least 5 minutes before carefully removing.
These are quite sticky while warm, but cool to a more desirable consistency.