Macaroons

Ingredients:
1 (14 oz) can Eagle Brand Sweetened condensed milk
1 egg white, whipped
2 tsp vanilla extract
1 1/2 tsp almond extract
1 (14 oz) pkg flaked coconut (i used shredded cause it was what i already had)

Directions:

1. Preheat oven to 325 degrees (i burnt the first batch and cooked the rest at 300…but don’t forget, i have a crazy oven). Line baking sheets with foil; grease and flour foul (i just used parchment paper). Set aside.
2. In a large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mount with a spoon.
3. Bake 15-17 minutes or until lightly browned around edges. Immediately remove from baking sheets as macaroons will stick if allowed to cool; cool on wire racks. Store loosely covered at room temperature.
4. *To make macaroon Kisses just press a kiss into the middle of the Macaroons after having transferred them to the wire rack

*Notes:
these are majorly sticky and (according to my husband) very sweet. overall, i say grab a glass of milk and enjoy! (if you slightly over cook them, just add the kisses and Poof! they’re fixed!