Coconut Macaroons

By Skippy

Ingredients

• Ingredients
• Crisco® Flour No-Stick Cooking Spray
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 large egg white, beaten
• 1 (14 oz.) pkg. (5 1/3 cups) flaked coconut
• 2 tsps. vanilla extract
• 1/2 tsp. almond extract

Preparation

Step 1

Directions
Heat oven to 325°F. Line baking sheets with foil. Spray foil with flour no-stick cooking spray.
Combine sweetened condensed milk, egg white, coconut and vanilla and almond extracts in large bowl; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets.
Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire rack. Macaroons will stick if allowed to cool on baking sheet. Yield: 4 dozen.

VARIATION

MACAROON KISSES: Prepare and bake as above. Press solid milk chocolate candy piece into center of each macaroon immediately after baking.