I love all things "CHEWY"! Macaroons have always been one of my favorite cookies for that reason. When you bake them, they stay moist and chewy on the inside, but get really crispy and toasted on the outside. Coconut just tastes even better once it's toasted! There are so many recipes out there for coconut macaroons, but this one is my tried and true favorite. One batch is never enough, so I always double it. If you don't have any stoneware pans, you will want to use parchment paper to keep these sticky, ooey-gooey little morsels from sticking to your aluminum baking sheets! Try not to eat some of the batter when you are making these, I dare you!
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 tsp salt
1 (14oz) can sweetened condensed milk
2 tsp vanilla extract or vanilla bean paste
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a large bowl, combine flour, coconut, and salt. Stir in sweetened condensed milk and vanilla using a wooden spoon until well blended.
3. Drop golf ball size amounts of dough onto baking sheet using a cookie or ice cream scoop.
4. Bake for 12-15 minutes until coconut is golden brown and toasted.
If you need a chocolate fix, try adding mini chocolate chips to the batter! Don't forget to double the recipe if you want these to last more than a day!