- 8oz finely shredded, unsweetened coconut
- 1 can (14oz) sweetened condensed milk
- 1 ½ tsp vanilla extract
- 1 tsp almond extract (optional)
Preheat oven to 325° F.
Line baking sheets with parchment paper.
Pour coconut into a mixing bowl. Add the condensed milk to make a stiff dough. (Note: condensed milk becomes denser as it ages, so you may need less than the whole can for this step.) Add vanilla and almond extracts. Drop by rounded spoonfuls onto prepared cookie sheets. Bake 12-15 minutes, or until lightly golden. Cool in pan on wire rack. Carefully peel cookies off parchment paper (they tend to be a little sticky!).