These easy coconut macaroon cookies are a perfect way to quench your coconut cravings. This simple recipe makes a chewy cookie with delicious flavor. Bake them up as a quick addition to your holiday cookies or make them for an easy just because treat.
Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mats.
In a large bowl, mix together flour, coconut and salt until the coconut is coated in the other ingredients
Stir in condensed milk, vanilla extract. Feel free to add a splash of almond extract too if you want! Keep stirring until well combined.
Using a cookie scoop, place in mounds of the coconut mixture on the prepared baking sheets. They won't spread, so you don't need to leave more than an inch between the cookies.
For large (3 Tablespoon) cookies, bake in preheated oven for 18-20 minutes or until the tips are golden. For smaller (1½ tablespoons) cookies, bake for 12-15 minutes or until golden.
Cool on cookie sheet for 5 minutes before moving to a wire rack to cool completely.
Optional: Dip the bottoms of the cooled cookies in melted chocolate or drizzle chocolate over the top of the cookies.