✦ WHAT YOU'LL NEED
✓ 1 can (14 oz / 397 g) sweetened condensed milk
✓ 3 cups (about 240 g) unsweetened shredded coconut
✓ 1 tsp vanilla extract
→ LET'S MAKE THEM! ♥
1. Preheat the oven.
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Mix the ingredients.
In a large bowl, combine the sweetened condensed milk, shredded coconut, and vanilla extract. Stir until the coconut is evenly coated and the mixture holds together when pressed.
3. Shape the bites.
Using a tablespoon or a small cookie scoop, portion the mixture into small mounds. Place them on the prepared baking sheet, leaving a little space between each one.
4. Bake until golden.
Bake for 15–20 minutes, keeping a close eye on them toward the end. The edges should turn lightly golden while the centers remain soft.
5. Let them cool.
Allow the coconut bites to cool on the baking sheet for several minutes before transferring them to a wire rack. They'll become firmer as they cool.
6. Serve and enjoy!
Arrange them on a pretty plate and serve with tea, coffee, or a glass of cold milk. Their sweet coconut flavor makes them hard to resist!
✧ LITTLE SECRETS FOR THE BEST COCONUT BITES
✓ Measure the coconut carefully. Too little coconut can make the mixture spread excessively.
✓ Use shredded coconut, not coconut flour. Coconut flour absorbs liquid very differently and won't work as a direct substitute.
✓ Keep the bites small. Smaller portions bake more evenly and develop lovely golden edges.
✓ Watch the oven closely. Condensed milk contains sugar, so the edges can brown quickly near the end.
✓ Want a chocolate twist? Drizzle the cooled bites with melted dark chocolate for a pretty finish. This is an optional addition, so the dessert itself still starts with three ingredients.
❀ LOVELY WAYS TO SERVE THEM
These little treats are delicious alongside:
✓ A warm cup of black tea
✓ Freshly brewed coffee
✓ Hot chocolate on a chilly afternoon
✓ A platter of fresh strawberries
✓ Other small homemade cookies for a dessert tray
♥ MAKE-AHEAD & STORAGE TIPS
Make ahead: Shape the coconut mixture and refrigerate it, covered, for up to 24 hours before baking.
Store: Once completely cooled, keep the bites in an airtight container in the refrigerator for up to 5 days.
Freeze: Freeze the baked, cooled bites in a freezer-safe container for up to 2 months for the best quality. Thaw in the refrigerator before serving.
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✦ TELL ME IN THE COMMENTS!
Are you a coconut dessert lover, or would you rather make a chocolate version next time?
♥ Save this recipe for the next time a sweet craving strikes, and share it with someone who loves easy homemade desserts!
Thank you for spending a little time with us today. ❤️
✍️ Written with care by BASSMA EL-HAZIBI
