Coconut Macaroons

Makes about 20 cookie • From the kitchen of Kyra E. Rodi

Ingredients

3 cups moist shredded coconut
1 teaspoon vanilla or almond extract
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 or 2 stiffly beaten egg whites
1 cup sifted confectioner's sugar

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Put the coconut in a bowl.

3. Add the vanilla/almond extract and the salt.

4. Combine these ingredients with condensed milk to make a thick paste.

5. Folding the egg whites into the batter.

6. Roll the paste into balls or drop it from a teaspoon onto a well greased cookie sheet, about 2 inches apart. Bake 8 to 10 minutes, until edges are lightly browned.

7. While still warm, roll them in the sugar.