2 cups (220 g) sweetened shredded coconut

2 oz (55 g) cream cheese, softened

6 tbsp (90 ml) sweetened condensed milk

1 tbsp (15 ml) water

With the rack in the middle position, preheat the oven to 350°F (180°C). Stack two baking sheets one on top of the other. Line the top baking sheet with a silicone mat or parchment paper (see note).

In a bowl, beat all of the ingredients together with an electric mixer until well combined. With a 1-tbsp (15 ml) ice cream scoop, place balls of the dough on the baking sheet, spacing them evenly.

Bake for 20 minutes or until slightly golden. Let the macaroons cool completely on the baking sheet.

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