Coconut Macaroons

Ingredients

• 14 oz flaked coconut (14 oz is about 5 cups)
• 14 oz can of Eagle brand sweetened condensed milk
• 2 tsp vanilla extract
• 1½ tsp almond extract

Directions

1. Preheat oven to 350°F.
2. In large bowl, combine coconut, Eagle brand sweetened condensed milk and extracts; mix well.
3. Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets; garnish as desired.
4. Bake 8 to 10 minutes or until lightly browned around edges.
5. Immediately remove from baking sheets (macaroons will stick if allowed to cool).
6. Store loosely covered at room temperature.
7. Optional: top each macaroon with a piece of chocolate.