Coconut Macaroons

I had most of a can of sweetened condensed milk left over and wondered what to do with it, so I started browsing for inspiration. I got a few ideas, some of which were much more complicated than what I was looking for (not least for requiring ingredients I couldn't get at the time). When I happened upon the notion of coconut macaroons I knew I had something doable - I even had some grated coconut lying about.

Ingredients:
240 g (8.5 oz) sweetened condensed milk
150 g (5.3 oz) grated coconut
8 g vanilla-sugar ^[1]

The ingredients were stirred together, then loosely shaped with a tea spoon into 20 balls which were placed on baking paper and flattened slightly. They were baked at 175 C (350 F) for 12 minutes, at which point they were browning at the edges. After removing from the oven they were transferred to a grid to cool (and they were loosened from the paper before cooling completely). Tasted great while still warm - those left-over were kept in a paper lined cookie tin.


^[1] Aiming for the equivalent of 1-2 tsp vanilla extract.