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Coconut Cream Macaroons

Ingredients: 3 Package(s) (7 oz ea) Flaked Coconut 1 Cup(s) All-Purpose Flour 1/2 Teaspoon(s) Salt 1 Can(s) Sweetened Condensed Milk 2/3 Cup(s) Canned Cream of Coconut 3 Teaspoon(s) Vanilla 1/4 Teaspoon(s) Almond Extract 1 large Egg Directions: Heat oven to 350F degrees. Line cookie sheet with aluminum foil or cooking parchment paper. Sprinkle 1 cup of the coconut over aluminum foil. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve aluminum foil for baking cookies. Mix toasted coconut, remaining coconut, flour, and salt in large bowl. Beat milk, cream of coconut, vanilla, almond extract, and egg in medium bowl until well mixed. Pour milk mixture over coconut mixture; stir until well mixed. Drop mixture by heaping tablespoonfuls onto cookie sheet. Bake 12 to 14 minutes or until golden brown (cookies will be soft in center and set at edges. Immediately slide aluminum foil with cookies from cookie sheet to wire rack. Cool completely.
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