Crisp and golden on the outside, gooey and squidgy on the inside, these coconut macaroons are little nuggets of temptation, whatever the time of day.
You can drizzle them with dark, milk or white chocolate or add some flavour to the wet mixture before baking: try cinnamon, ginger or crushed cardamom for a kick. And make them bite-sized or jumbo-sized, depending on who's coming to tea...
200g desiccated coconut
175g sweetened condensed milk
1 tsp vanilla extract
Preheat the oven to 200C (fan 180C) and line a baking sheet with greaseproof paper.
Put all the ingredients in a bowl and mix well. If it’s a little too wet, add another handful of coconut; if it’s too dry, add more condensed milk. You should be able to hold a spoonful of the mixture upside-down without it sliding off the spoon.
Use an ice-cream scoop to make balls of the mixture and space them out on the baking tray, using a wet knife to neaten them up into domes.
Bake for 15 minutes, rotating the tray halfway, until the edges are just starting to crisp up. Allow to cool completely on the tray. They’ll keep in an airtight container for 3-4 days.