Coconut Almond Macaroons

These coconut macaroons (not to be confused with French macarons) are SO quick and easy to make, and delicious as well!  The almond flavor really sends them over the top.  I tried to melt chocolate to drizzle on these things, but it just got all clumpy and weird, so I ended up kind of schlepping it on all messy-like.  I preferred the plain ones without chocolate, though.  The recipe called for a weird amount of coconut, but I just used a whole package.  The recipe also doesn't specify which coconut to use- sweetened or unsweetened.  I had to use sweetened, because it was all I had on hand at the time.  So, these turned out super sweet.  They were still good, but I'd like to try unsweetened next time, or half and half.  

Coconut Almond Macaroons

adapted from Allrecipes

1 package (14 oz) flaked coconut (I used sweetened, but want to try with unsweetened)
1 (14 ounce) can sweetened condensed milk

pinch salt
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

1.  Preheat oven to 350 degrees F (180 degrees C).

2.  In large mixing bowl, combine coconut, sweetened condensed milk, salt, and extracts; mix well.  Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

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