Created by Kittencal (ADMIN) on September 28, 2011
Step 1: Preheat oven to 325 degrees F.
Step 2: Line cookie sheets with non-stick aluminum foil or use a silicone baking sheet (do not use parchment paper or waxed paper or cooking spray or the cookies will stick).
Step 3: In a large bowl stir together the flour with coconut and salt
Step 4: In a small bowl combine the sweetened condensed milk with vanilla and almond extract; add to the flour mixture; mix until well blended.
Step 5: Refrigerate the dough for 1 hour or more.
Step 6: Using an ice cream scoop (that has been generously sprayed with cooking spray) drop golf ball-size dough or a little smaller onto the prepared cookie sheets.
Step 7: Bake for 16-18 minutes until coconut is toasted (cooking time will depend on the side of the macaroon).