14 ounces of shredded sweetened coconut
14-ounce can of sweetened condensed milk
1 tablespoon vanilla extract (you could add a little almond extract, orange zest or lemon zest to bump up the flavor even more)
Heat your oven to 325° F and line two baking sheets with parchment paper sprayed with non-stick spray. Or you can use Silpats, either way works!
Combine the three ingredients in a bowl, stirring to blend well. Drop by scant tablespoonfuls onto the prepared baking sheets. Bake for 10 to 12 minutes, until the macaroons are lightly browned around the edges. Transfer them to a rack or separate container to cool before storing, and enjoy.