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Ingredients:
- 3 cups shredded coconut
- 1 cup sweetened condensed milk
- 1/2 cup coarsely chopped candied green and red cherries
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Preparation:
Generously grease baking sheets. Combine all ingredients; stir until well blended.
Drop by teaspoonfuls, 1 inch apart, on prepared baking sheets. Press down with the back of spoon to even thickness.
Bake at 350° for 15 minutes, or until macaroons are golden brown. Cool 5 minutes; remove from baking sheet.
Makes about 36 coconut macaroons.
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