½ cup flour
⅛ teaspoon salt
3 ¾ cups dried coconut
14 ounces (1 can) sweetened condensed milk
1 ½ teaspoons vanilla extract


  1. Preheat oven to 350°
  2. Line 2 baking sheets with waxed paper and grease the paper with non-stick cooking spray.
  3. Sift the flour and salt into a large bowl. Stir in the dried coconut.
  4. Pour in the sweetened condensed milk. Add the vanilla extract and stir until a very thick batter is formed.
  5. Drop heaping tablespoons full of batter 1 inch apart on the baking sheets.
  6. Bake the macaroons for about 20 minutes or until golden brown. Transfer immediately to rack to cool.
  7. Variation – Melt semisweet chocolate in a pan and dip the cooled macaroons to coat. Place on waxed paper until chocolate is hard.

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