Coconut Macaroons

Makes 2 dozen cookies

1 (14 oz.) can sweetened condensed milk
1 egg white, whipped
2 2/3 cup flaked or shredded coconut
2 tsps. vanilla extract
1 1/2 tsps. almond extract

Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.

Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire rack. Store leftovers loosely covered at room temperature.

Garnish with ½ maraschino cherry, nuts or chocolate kisses. Press the garnish into the center of each macaroon immediately after baking.

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