COCONUT MACAROONS

By cecelia26_

Ingredients

• 1 (14 ounce) package sweetened shredded
• coconut
• 1 (14 ounce) Eagle Brand
• 1 teaspoon vanilla or almond extract
• 2 x-large egg whites, room temperature
• dash of salt

Preparation

Step 1

Preheat oven to 325 degrees. Combine coconut, condensed milk, and vanilla. Whip egg whites and salt on high until they make medium firm peaks. Carefully, fold egg whites into coconut mixture. Lightly spray cookie sheet with cooking spray. Drop mixture by teaspoon. Bake 25 to 30 minutes.

Variation: Immediately, upon removing from oven, place a Hershey Kiss in center of each cookie.