Coconut Macaroons

These easy, delicious cookies are to die for !! I make them at the holidays and my family can't get enough! This remains my husband's favorites-!! I make them to give away, he always asks me where his batch is! My neighbors tell me next time to give them more Haha

Macaroons are good plain, but you can easily dress them up by dipping the cooled cookies into some melted chocolate – dark, milk and white chocolate are all good choices – and placing them on a sheet of wax paper to firm up before serving.  Also you can make them like an  "Almond Joy"  by adding 1/3 cup finely chopped almonds and mini chocolate chips.

These are very good when they are fresh, but keep extremely well in an airtight container and become even more moist and chewy after a day or two.
Happy Baking ~ ENJOY   ü 

INGREDIENTS

1 (14 ounce) can sweetened condensed milk
1  egg white, whipped

2 teaspoons vanilla extract
1 1/2 teaspoons almond extracts1 - 14oz package  flaked coconut

DIRECTION

	Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil greased and floured.
	In a large bowl, Stir the sweetened condensed milk, egg white , extracts and coconut  until well blended. Drop by rounded teaspoonfuls onto  prepared sheets.
	Bake for 15 to 17  minutes or until lightly browned edges. Immediately remove from baking sheets, cool on wire racks.