1. Prepare the oven:

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the ingredients:

• In a large bowl, combine the shredded coconut and sweetened condensed milk. Stir until the coconut is evenly coated and the mixture is sticky.

3. Form the macaroons:

• Using a tablespoon or small cookie scoop, scoop out portions of the mixture and place them on the prepared baking sheet, spacing them about 1 inch apart. Gently press them together to form small mounds.

4. Bake:

• Bake in the preheated oven for 12–15 minutes, or until the edges and tops are lightly golden brown.

5. Cool and serve:

• Let the macaroons cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Optional Variations

• Chocolate Drizzle: Drizzle melted chocolate over the cooled macaroons or dip the bottoms in chocolate.
• Add Flavor: Mix in a teaspoon of vanilla extract or a pinch of salt for added depth of flavor.
• Tropical Twist: Add 1/4 cup chopped dried pineapple or mango for a fruity touch.