Coconut Macaroons

Source: the Eagle Brand milk can

Coconut Macaroons
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Ingredients:
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3 pkgs (200 g each) flaked coconut
1 can sweetened condensed milk
2 tsp (10 mL) vanila
1 1/2 tsp (7 mL) almond extract

Instructions:
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Preheat oven to 325F (160C). In large mixing bowl combine coconut,
condensed milk, vanilla and almond extract; mix well. Drop by rounded
spoonfuls onto well greased cookie sheets. Bake on middle rack of oven,
twelve at a time, 10 to 12 minutes or until browned around edges. Cool
slightly. Remove to wire racks; cool completely. Store loosely covered
at room temperature. Makes about 4 dozen. 

Chocolate: Omit almond extract. Add 4 squares (28 g each) unsweetened
chocolate, melted. Proceed as above. 

Chocolate Chip: Omit almond extract. Add 1 cup (250 mL) mini chocolate
chips. Proceed as above. 




Source: rec.food.recipes