Coconut Almond Macaroons Recipe Easy and Delicious

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Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large bowl, combine shredded coconut, slivered almonds, sweetened condensed milk, almond extract, and salt. Mix well until everything is evenly combined.
Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
Bake for 18-20 minutes, or until the macaroons are golden brown around the edges.
Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!

For a richer flavor, toast the coconut and almonds in a dry skillet for a few minutes before adding to the mixture.
Store macaroons in an airtight container at room temperature for up to a week.
Consider dipping the bottoms of the cooled macaroons in melted chocolate for an extra treat.