Ingredients
Equipment
Method
- Prepare for baking. Heat oven to 350°F and arrange rack in the middle. Line a baking sheet with parchment paper.
- Mix. Stir together coconut and sweetened condensed milk in a large bowl until evenly moist.
- Scoop. Using a tablespoon-sized cookie scoop or a tablespoon, scoop coconut mixute into balls and place on the baking sheet. Using wet hands roll into neat balls. They don't need to be super compact just smooth out any loose ends. Place about 1/2-inch apart on the baking sheet.
- Bake. Bake until the top and bottom are golden brown, about 15-20 minutes.
- Cool. Place the baking sheet on a wire rack and let cool on the baking sheet. Place each candy in a mini paper liner if you'd like and serve.
Nutrition
Video
Notes
- Make Ahead & Freezing Instructions: Place in an airtight container and store at room temperature for up to 3 days. To freeze: Place them in a freezer-friendly container or zip-top bag, and freeze for up to 3 months. Thaw overnight in the refrigerator.
- Baking: To make more cake-like shapes bake the coconut mixture in mini muffin tins instead of in balls.
- Scooping: Make scooping a breeze by using a tablespoon-sized cookie scoop.
- Add-ins: See post for flavor variations like added nuts, chocolate, and more!