Coconut Macaroons

3 cups moist shredded coconut
1 teaspoon vanilla or almond extract
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1-2 stiffly beaten egg whites
1 cup sifted confectioners' sugar


Preheat oven to 350 degrees Fahrenheight. Have the coconut ready in a bowl. Add the vanilla/almond extract and the salt. Combine these ingredients with condensd milk to make a thick paste. These cookies are much improved by folding into the batter the egg whites. Roll the paste into balls or drop it from a teaspoon onto a well greased cookie sheet, about 2 inches apart. Bake 8 to 10 minutes, until edges are lighty browned. You can roll them in the sugar.