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Coconut Macaroons

Ingredients:

1 (14-oz.) can Eagle Brand Sweetened Condensed Milk
1 egg white, whipped
2 t. vanilla extract
1 1/2 t. almond extract
1 (14-oz.) package flaked coconut

Instructions:

Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine sweetened condensed milk, 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 lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Macaroon Kisses (as seen in photo): Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

For 150 years of delicious recipes, visit www.eaglebrand.com

All materials are courtesy of Eagle Brand® Sweetened Condensed Milk.

This farm news was published in the February 22, 2006 issue of Farm World.

2/22/2006