4-Ingredient Macaroons
  • 1-14 oz bag shredded sweetened coconut
  • 1 can (14 oz) sweetened condensed milk—NOT evaporated milk
  • 2 cups chocolate chips
  • ⅔ cup chopped almonds
  1. Preheat oven to 325℉. Line a large baking sheet/cookie sheet with parchment.
  2. Mix all ingredients together well in a large bowl.
  3. Drop by tablespoons onto prepared sheet. I use a small scooper—it looks like an ice cream scoop but make balls the size of large marbles.
  4. Wet your hands and press down on each “ball” to form a small disk.
  5. Bake 14-17 minutes, or until coconut is brown at the edges and starts to get golden on the top.
  6. Cool for 1 minute on the sheets, then remove to a rack to cool completely.
  7. Makes about 4 dozen cookies.
You can make these with just 2 ingredients--the coconut and the condensed milk.
Just a reminder condensed milk is not evaporated milk. I know some parts of Europe call what we in the US call "evaporated milk" condensed milk. The product you have to use here is the thick, sweetened milk that comes in a can.
Recipe by The Midnight Baker at https://bakeatmidnite.com/4-ingredient-macaroons/