These are an old recipe and easy to put together. I love coconut macaroons too much so I don't make them as often as I could because I could eat the whole batch!
They're great for an after dinner sweet bite, great for a nosh with the mid morning coffee, and even better with a cup of tea in the afternoon.
The recipe I've had "forever" and came from an Eagle milk can. So many manufacturers have great recipes on the backs of cans or boxes. It's their way to get you "hooked" on their product. I was "hooked" on this recipe from the first.
For alas, if I want coconut macaroons on the prairie, I have to make them myself -- for no one sells them!
The recipe as printed on the label of the Eagle milk can:
14 ounce can Eagle Brand Sweetened Condensed Milk
1 egg white, whipped
2 t. vanilla
1 1/2 t. almond extract
14 oz. package shredded coconut
Preheat oven to 325. Line baking sheets with foil (or silpat); grease and flour foil. Set aside. In large bowl, combine Eagle Brand, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon. Bake 15 to 17 minutes or until light browned around edges. Immediately remove from sheets (macaroons will stick if allowed to cool on baking sheet); cool on wire rack. Store leftovers loosely covered at room temperature.