INGREDIENTS
- 1 pkg. (14 oz.) or 5 1/3 cups flaked coconut
- 1 can (14 oz.) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
INSTRUCTIONS
PREHEAT oven to 350° F. Foil-line and grease baking sheets.
COMBINE coconut, sweetened condensed milk, vanilla extract and almond extract in large bowl. Drop by rounded teaspoonful on prepared baking sheets; press each cookie lightly with back of spoon.
BAKE for 10 to 14 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire racks to cool. Store loosely covered at room temperature.
FOR COCONUT AND CHOCOLATE MACAROONS:
STIR into dough 1/4 cup semi-sweet chocolate mini morsels. Proceed as above.
COMBINE coconut, sweetened condensed milk, vanilla extract and almond extract in large bowl. Drop by rounded teaspoonful on prepared baking sheets; press each cookie lightly with back of spoon.
BAKE for 10 to 14 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire racks to cool. Store loosely covered at room temperature.
FOR COCONUT AND CHOCOLATE MACAROONS:
STIR into dough 1/4 cup semi-sweet chocolate mini morsels. Proceed as above.
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