Title: Coconut macaroons ii
 Categories: Cookies
      Yield: 20 Servings
 
      3 c  Moist shredded coconut
      1 ts Vanilla, or almond extract
    1/8 ts Salt
    2/3 c  Sweetened condensed milk
      2    Egg whites, stiffly beaten
           Confectioner's sugar,
           -optional
 
  Preheat oven to 350.
  
  Have shredded coconut ready in a bowl and add vanilla (or almond
  extract), salt, and condensed milk and stir to make a thick paste.
  Fold in the beaten egg whites.
  
  Roll the paste into balls or drop from a teaspoon onto well-greased
  cookie sheets, about 2 inches apart. Bake 8 to 10 minutes, until
  edges are lightly browned. They may be rolled in sifted
  confectioners' sugar if desired.
  
  Makes about 20 1-inch cookies.