4-Ingredient Coconut Macaroons

Servings 12 cookies

Ingredients
  

  • 2 cups sweetened shredded coconut
  • 1/2 cup full-fat coconut milk
  • 1/4 cup cornstarch
  • 1 tsp. vanilla extract

Instructions
 

  • Preheat oven to 375°. Line a large baking sheet with parchment paper.
  • In a large bowl, mix all the ingredients together. Use a cookie scoop, mini ice cream scoop, or spoon to form 12 little mounds of the coconut mixture on the prepared baking sheet. Bake for 15-18 minutes, until the tops are lightly browned. Let cool before enjoying.

Notes

MAKE AHEAD:  Store the cooled macaroons in an airtight container in the fridge or at room temperature for about 1 week, or in the freezer for up to 3 months.

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