3 Ingredient Brazilian Coconut Clusters
These Brazilian coconut clusters taste a lot like the coconut macaroons that I make on Passover, which is to say that the main flavor is sweetened toasted coconut (fine by me!).
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 12 cookies
- 1 cup flaked coconut
- 4 tablespoons sweetened condensed milk
- 1/2 teaspoon vanilla extract
Preheat oven to 325 F.
Mix all ingredients together in a mixing bowl.
Use a tablespoon-sized scoop to scoop the mixture onto parchment- or Silpat-lined cookie sheets, spacing the scoops two inches apart from each other. The mixture won't be all that sticky and it might look like it's totally falling apart (so much so that you absolutely need a scoop for this - it will fall apart in your hands), but once it bakes, it all comes together.
Bake for 10 minutes or until the edges of the coconut clusters are browned.
Leave on cookie sheet to cool. Use a spatula or bowl scraper to peel the clusters off of the cookie sheet.
Store in an airtight container at room temperature for up to a few days.
Calories: 68kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 63mg | Fiber: 1g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.2mg