Coconut Macaroons

• 3  cup  shredded coconut
• 1  teaspoon  almond extract
• 1/8  teaspoon  salt
• 2/3  cup  sweetened condensed milk
• 2 egg whites, stiffly beaten
• 1  teaspoon  cream of tarter

Preheat oven to 350 degrees. Combine coconut, extract and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter. Drop teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

Yield: 20 1-inch cookies
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Ease of preparation: Easy

Recipe courtesy Paula Deen