Coconut Macaroons

Coconut is one of those things - you either really love it or you'd rather avoid it. If you're in the faction that enjoys coconut, you'll absolutely love this recipe. The best part of these cookies is that they're customizable. Keep them plain if you desire. Or top with a Hershey's Kiss or a maraschino cherry soon after removing from the oven. Or, even more, you can allow your cookies to cool completely before dipping in melted chocolate. They are truly customizable. Whatever way you chose to make them, these cookies are sure to keep any coconut lover highly satisfied.

Ingredients

• 2 egg whites (room temperature)
• 6 cups moist shredded coconut
• 1/4 teaspoon salt
• 1 1/2 teaspoons almond extract
• 1/2 teaspoon vanilla extract
• 2/3 cup sweetened condensed milk

Recipe

1. Preheat oven to 350 degrees. Use a mixer on medium-low speed to stiffen egg whites. Mix for several minutes before the egg whites have completely stiffened.
2. In a separate bowl, combine coconut, almond extract, vanilla extract, and salt.
3. Add the sweetened condensed milk to the coconut bowl.
4. Fold the egg whites into the dough.
5. Scoop and roll dough into balls that are about 1 tablespoon in size. Place about 2 inches apart on a pan prepared with parchment paper. Bake for 8 to 10 minutes the edges are until lightly browned.
6. Allow to cool slightly before topping with a cherry or a Hershey's Kiss, or allow to cool completely before dipping in chocolate