I can only assume that the macaroon's future as "cookie of the decade" will be enhanced with all sorts of extra flavors like pineapple, candied ginger, peppermint bits, who knows? I like them just the way they are.
I have based this recipe on one from the back of a bag of coconut I once bought .
Step 1: What you will need:
1 14 oz. Can of Sweetened Condensed Milk
1 tsp Vanilla
1 pinch (1/8 tsp) Salt (preferably kosher)
A scoop (like an ice cream scoop but smaller, or use a spoon with the deepest "spoony" part you can find.
Cookie sheet - buttered or use a "Silpat" (a silicon coated non stick cooking mat (I have had mine for about 15 years so it's a good thing to own.)
Step 2: Mix
The difference between a mixture and a compound is that a mixture is like this macaroon which will never become its ingredients again, unlike a compound witch will go back (with some help) to the things which made it up. This recipe is so simple I had to throw some high school science in.