Coconut Macaroons

 My daughter-in-law Amanda baked up this coconut goodness last night.
What a perfect dessert to nibble on after enjoying dinner with an Asian flair!

Coconut is one ingredient people love or hate. I love, love, love it. Just thinking about biting into a Mounds bar makes my mouth water.

Eating coconut macaroons ranks just as high on the list. Since I'm tempted to stick a straw in a can of sweetened condensed milk every time I bake with it...it's pure Heaven to eat this mound of yummy. When I was compiling the recipes from Grandma's recipe file, I found three versions! Now I know where my love of coconut came from! Version 3 was shared with my Grandmother decades ago by her neighbor Rose Grey. Some things are just too good (and easy) to not share.

**Coconut Macaroons III updated with step-by-step pictures, 12-29-13

Coconut Macaroons I

Heat oven to 325.

Ingredients             

• 3 cups (8 oz.) moist shredded coconut
• 1 tsp. almond extract
• 1/8 tsp. salt
• 2/3 c sweetened condensed milk
• 2 egg whites

Directions             

Add extract and salt to coconut. Combine with the milk to make a thick, pasty mixture. Beat egg whites until stiff, and fold into the coconut mixture. Drop by teaspoonfuls onto a greased cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned.

Makes about 20 cookies.

Coconut Macaroons II

Heat oven to 325.

1 can Bakers coconut

1/3 cup sugar

1/8 tsp. salt

2 tbsp. flour

1/2 tsp. almond extract

2 eggs

Stir in all ingredients, lightly grease pan, drop from a spoon (full). Bake for 20 minutes.

Coconut Macaroons III

Heat oven to 350.

2 packages shredded coconut (8 oz. size)

1 can sweet condensed milk (15 oz. size)

2 teaspoons vanilla

Mix together sweet condensed milk and vanilla.

Stir in coconut. Blend well.

Drop on greased cookie sheet and bake for 10-12 minutes.