Recipe - Coconut Macaroons Ii

3 cup Moist shredded coconut
1 teaspoon Vanilla, or almond extract
1/8 teaspoon Salt
2/3 cup Sweetened condensed milk
2 Egg whites, stiffly beaten
Confectioner's sugar,
optional

Preheat oven to 350.

Have shredded coconut ready in a bowl and add vanilla (or almond extract),
salt, and condensed milk and stir to make a thick paste. Fold in the beaten
egg whites.

Roll the paste into balls or drop from a teaspoon onto wellgreased cookie
sheets, about 2 inches apart. Bake 8 to 10 minutes, until edges are lightly
browned. They may be rolled in sifted confectioners' sugar if desired.

Makes about 20 1inch cookies.

MC formatted by MsRooby@sprintmail.com

Recipe by: Joy of Cooking (1975) Posted to MCRecipe Digest V1 #540 by
Rooby MsRooby@sprintmail.com on Mar 25, 1997