Two-Ingredient Coconut Macaroons

3 cups sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir until the coconut is fully coated and the mixture is well combined.

Using a spoon or a cookie scoop, drop small mounds of the coconut mixture onto the prepared baking sheet, spacing them about an inch apart.

Bake in the preheated oven for 12-15 minutes, or until the macaroons are golden brown around the edges.

Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

If you’re looking to add a bit of variety, try dipping the bottoms of the cooled macaroons in melted chocolate and letting them set on parchment paper. For a touch of citrus, fold in a teaspoon of grated lemon or orange zest into the coconut mixture. And for a festive holiday twist, you can add a dash of cinnamon and nutmeg for warm, spiced macaroons.