- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper (wax paper did not work for me!) or aluminum foil… I used a non-stick cookie sheet and only had a little macaroon leftover on the pan.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
- After they have thoroughly cooled I melted some Hershey’s Baking Melts in the microwave and dipped one end in the chocolate. I let them cool on wax paper, they don’t need to be refrigerated.
I packaged them in a box and put the tag on top of the box and wrapped a light blue ribbon around it… easy peasy. Especially when you only have to make one to take to the guests of honor because the shower was cancelled. 🙂