Title: Coconut Macaroons Ii
Categories: Cookies
Yield: 20 Servings

3 c Moist shredded coconut
1 ts Vanilla, or almond extract
1/8 ts Salt
2/3 c 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 well-greased 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 1-inch cookies.

MC formatted by MsRooby@sprintmail.com

Recipe by: Joy of Cooking (1975) Posted to MC-Recipe Digest V1 #540 by
Rooby on Mar 25, 1997