Bitsy's Kitchen
Coconut Macaroons
5 1/3 cups flaked coconut
1 14 oz can sweetened condensed milk
2 tsp. vanilla extract
1 1/2 tsp. almond extract
Preheat oven to 350° F. Combine all ingredients in large bowl and mix well. Drop with a teaspoon onto foil-lined, greased cookie sheets and bake 8-10 minutes or until very lightly browned on edges. Remove from cookie sheets immediately and cook on wire rack.
Variations:
Chocolate: Substitute 4 1 oz squares melted unsweetened chocolate for the almond extract.
Chocolate Chip: Substitute 1 cup chocolate chips for the almond extract.
Rum Raisin: Substitute 1 cup raisins and 1 tsp. rum flavoring for the almond extract.
Cherry Nut: Substitute 1 cup chopped nuts and 2 Tbsp. maraschino cherry syrup for the almond extract. Press maraschino cherry halves into center of each macaroon before baking.
Almond Brickle: Add 1/2 cup almond brickle chips and add 2 minutes to baking time.