4-Ingredient Coconut Macaroons
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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