Almond-Scented Macaroons

• 1 1/2 cups (packed) shredded sweetened coconut (about 6 ounces)
• 6 tablespoons sweetened condensed milk
• 1 tablespoon all purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Dash of salt

1. Preheat oven to 350F.
2. Butter 2 heavy large baking sheets.
3. Combine all ingredients in large bowl; stir to blend well.
4. Drop by scant tablespoonfuls onto prepared baking sheets, spacing 1 1/2 inches apart.
5. Shape cookies into small mounds, about 1 inch in diameter.
6. Press tops slightly to flatten.
7. Bake until pale golden, about 8 minutes.
8. Transfer each baking sheet to rack.
9. Cook cookies on sheets 5 minutes.
10. Using metal spatula, transfer cookies to racks and cool completely.
11. (Can be prepared up to days ahead.
12. Store at room temperature in airtight container.)

coconut, condensed milk, flour, vanilla, almond, salt

Taken from www.epicurious.com/recipes/food/views/almond-scented-macaroons-5164 (may not work)