COCONUT MACAROONS
1 14-oz package of moist, shredded coconut
1 Cup sweetened condensed milk
or 1 Cup Cream of Coconut
2-3 Tbsp. Flour
1 tsp. Almond extract
Pinch salt
2 Egg whites - stiffly beaten
Mix together the first 5 ingredients -
dough will be very sticky.
Fold in the beaten egg whites. Drop from tablespoon onto parchment-lined cookie sheets about one inch apart.
Bake for 5-7 minutes in pre-heated 350° oven or until the macaroons are golden brown. Cool on trays, & dust with powdered sugar, if desired.
Store in airtight containers.