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These five-ingredient coconut macaroons are not only sticky sweet but simple to make too.
1 (14-ounce) can condensed milk
1 (14-ounce) bag unsweetened shredded coconut flakes
2 teaspoons vanilla extract
1 teaspoon lemon zest
Preheat oven to 325 degrees. In a large bowl, combine condensed milk, coconut flakes, vanilla and lemon zest. Mix until well combined.
Use an ice cream scooper to tightly pack the coconut mixture before adding it to a parchment paper-lined sheet tray. Place in the fridge for 10 to 15 minutes to set.
Bake for 10 to 15 minutes or until lightly browned around the edges. Cool and drizzle with chocolate.