Simple Coconut Macaroons

When I cook, I rarely know what I am doing. That is why I am truly grateful to have guinea pigs roommates who are always willing to sample my food. If they don't die I know it's safe to eat and bring into work to share.

I know that some of my readers are college students, and as a poor, starving college student myself I understand the difficulty in finding quick, easy recipes to prepare. I also understand that although it is best to eat healthy, occasionally one needs a little dessert in their diet. This is extremely simple and utterly delicious!

Coconut Macaroons

1 pkg. (14oz) or 5 1/3 cups flaked coconut
1 can (14oz) sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract

I used sweetened coconut flakes so if you do not have vanilla or almond extract lying around the house, it might be okay to do without them as your end product will still be tasty.

Did you know? The intoxicating aroma of vanilla extract is due to the chemical vanillin. However, the harsh, biting flavor is due to its 35% ethyl alcohol content.

Preheat oven to 350 degrees F. Foil line and grease cookie sheet. Combine and mix all ingredients in a large bowl. Drop around a tablespoon full onto prepared baking sheet. Bake 10 - 14 minutes or until lightly browned around the edges. Remove to cool on wire racks.

If you want to get fancy or you like chocolate, you can melt semi-sweet chocolate and either dip macaroons into it or drizzle some melted chocolate over them.