Sneak Peak Recipe from the 3-Ingredient Cookies Cookbook–Coconut Macaroons

I’ve had several interruptions this week but I’m finally to the editing stage of the 3-Ingredient Cookie Cookbook. This is the part where my eyes glaze over with each edit. I read through the same words over and over and then they all look the same and it gets a little harder to find mistakes to correct.

But, I still love writing books and after a few more edits, I’ll finish the formatting and then publish! Each of my books is a journey and then when they are finally published, it’s like letting go a part of myself to the world.

And then I start another one.

Today, I thought I would share one of the recipes from the upcoming cookbook with you—3-Ingredient Coconut Macaroons. I hope you enjoy it and if you make this recipe, let me know what you thought of it!

3-Ingredient Coconut Macaroons

Recipe from: 3-Ingredient Cookies Cookbook by Shanna Lea

Prep: 10 min  Cook: 18 min  Makes: 40 small macaroons

Ingredients:

1 (14-oz.) bag sweetened flaked coconut (about 5 ⅓ cups)

1 (14-oz.) can sweetened condensed milk

1 Tbs vanilla extract

Directions:

• Preheat oven to 350 F. Line a baking sheet with parchment paper.
• In a bowl, stir together the coconut, sweetened condensed milk, and vanilla until well combined.
• Measure out 1 ½ Tbs of the mixture at a time using an ice cream scoop and place on the baking sheet 2 inches apart.
• Bake 15-18 minutes or until golden brown.
• Remove from oven and let cool for 5 minutes. Transfer to a rack to cool completely.

Variation:

Use any variety of melted chocolate to drizzle on top of the macaroons or to dip them in. Let cool to harden the chocolate.

Happy baking . . .