Fresh from the channel — the full recipe from the video.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix everything together: In a large mixing bowl, add the shredded coconut and pour in the sweetened condensed milk. Stir thoroughly with a spatula until every piece of coconut is completely coated and sticky.
Scoop the mounds: Using a cookie scoop or a spoon, drop rounded mounds of the coconut mixture onto your lined baking sheet, leaving a little space between each one. Press them together gently so they hold their shape.
Bake: Bake for about 12 to 15 minutes, keeping a close eye on them. You want the edges and the tips of the coconut to turn a lovely golden brown.
Cool and set: Let them cool completely on the baking sheet. They will firm up as they cool down.
Enjoy your quick and easy chewy coconut macaroons!