Coconut Macaroons

Coconut Macaroons

Ingredients

• Crisco® Flour No-Stick Spray
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 large egg white
• 1 (14 oz.) package (5 1/3 cups) flaked coconut
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract

Instructions

• HEAT oven to 325°F. Line baking sheets with foil. Spray foil with flour no-stick cooking spray.
• COMBINE sweetened condensed milk, egg white, coconut and vanilla and almond extracts in large bowl; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets.
• BAKE 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire rack. Macaroons will stick if allowed to cool on baking sheet.
  • VARIATION
• MACAROON KISSES: PREPARE and bake as above. Press solid milk chocolate candy piece into center of each macaroon immediately after baking.