- 1 14-oz package of moist, shredded coconut
- 1 Cup sweetened condensed milk
- or 1 Cup Cream of Coconut
- 2-3 Tbsp. Flour
- 1 tsp. Almond extract
- Pinch salt
- 2 Egg whites – stiffly beaten
Mix together the first 5 ingredients –
dough will be very sticky.
Fold in the beaten egg whites. Drop from tablespoon onto parchment-lined cookie sheets about one inch apart.
Bake for 5-7 minutes in pre-heated 350° oven or until the macaroons are golden brown. Cool on trays, & dust with powdered sugar, if desired.
Store in airtight containers.