Coconut Macaroons

Food Network, Paula Deen

Makes 20 servings
    3 cups shredded coconut                                        
    1 teaspoon vanilla extract                                     
    1/8 teaspoon salt                                              
    2/3 cup sweetened condensed milk                               
    2 egg whites stiffly beaten                                    
    1 teaspoon cream of tartar 
                                    
Prep Time 10 minutes/Cook Time 8 minutes

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, vanilla extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter.

Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

MY NOTE: Originally called for almond extract, but I don't like it so I switched it for vanilla.  Do not make cookies very big or they won't cook inside.  Remember not to make them on a humid day.

MXF