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Small Batch Coconut Macaroons are 5-ingredient bites of sweet coconuty goodness. The cookies take just 5 minutes of prep and 15 minutes of baking before you get a sweet treat. 
Disclaimer: This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
There’s something about coconut that reminds me of spring. I know a lot of people that aren’t coconut fans but I love it – the sweet, tropical flavors just make me happy. The more coconut, the better! 
Today’s #SpringSweetWeek recipe – the final recipe of the week – is a family recipe, a cookie that my mom has been making for as long as I remember. These Coconut Macaroons take just a few minutes to mix together and make only 12 cookies. It is the perfect amount for satisfying my sweet tooth, but not so many that I’m eating cookies for days. 
Don’t forget to catch the rest of today’s #SpringSweetsWeek recipes by searching the hashtag on social media, #SpringSweetsWeek on Pinterest, or by browsing to the recipes below. Plus, enter the GIVEAWAY in the Rafflecopter at the bottom of this post (prize descriptions are available here).
Make this recipe? Tag @booksncooks and #booksncooks on Instagram, or leave a comment below and let me know how you liked it.
Interested in a fun twist on the classic Macaroon? Try these Pistachio Macaroons! 
Small Batch Coconut Macaroons are 5-ingredient bites of sweet coconuty goodness. The cookies take just 5 minutes of prep and 15 minutes of baking before you get a sweet treat. 
1/3 c. all-purpose flour
1 pinch salt
2 1/2 c. dried sweetened coconut flakes
2/3 c. sweetened condensed milk
1 tsp. vanilla extract
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, use a wooden or other sturdy spoon to stir together flour and salt. Fold in coconut flakes. Stir in condensed milk and vanilla.
Use a standard sized ice cream scoop to portion coconut mixture into 12 equal portions onto prepared baking sheet, with cookies set about 1 1/2 inches apart (cookies do not spread much).
Bake in preheated oven for 10-15 minutes, until coconut is beginning to brown.
Remove from oven and allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Cool completely before serving.
Disclaimer: Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
These sound AMAZING! I’m going to have to try these!
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