Chewy Macaroons

Preheat the oven to 325 F (160 C)

2 Baking Sheets lined with parchment paper

Ingredients

6 cups (600 g) sweetened shredded coconut
1 can (14 oz or 300 mL) full-fat sweetened condensed milk
1 TBSP (15 mL) vanilla extract

Directions

1.  In a large bowl stir together the coconut, condensed milk and vanilla until the coconut is well coated.

2.  Drop in 1-tablespoon (15 mL) mounds onto the prepared baking sheets spacing them about 1 ½ inches (4 cm) apart.

3.  Bake one sheet at a time on the middle rack; of the preheated oven; until lightly browned around the edges; about 10 to 12 minutes.

4.  Let cool on the baking sheet on a wire rack for 5 minutes before transferring the macaroons to the rack to cool completely.

Tips

1.  Be sure to scrape out the tin of condensed milk, I find tiny spatulas ideal for this job. Simply pouring the milk from the can may leave behind a good 2 TBSP (30 mL) and will adversely affect the final results.

2.  Substitute 1 ½ teaspoons (7 mL) pure almond extract for the vanilla if you want an almond taste.

3.  Store in an airtight container at room temperature for up to 1 week.