Day 5: Coconut Macaroons

5 days down, 19 more to go! The cookie of the day is coconut macaroons. If you love coconut, these cookies are meant for you. They basically consist of coconut and sweetened condensed milk so how could they not be delicious! I do not really have a story for these but we have baked these for as long as I can remember. I used to despise coconut so whenever I saw these, I turned the other direction. But now that I like coconut, these have become surprisingly high on the list of my favorites. If you get the chance to try these, you'll understand why.

Recipe adapted from Eagle Brand Dessert Cookbook:

Coconut Macaroons- Makes about 4 dozen

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2 teaspoons vanilla extract
1 to 1 1/2 teaspoons almond extract
2 (7 ounce) packages flaked coconut (5 1/3 cups)

Preheat oven to 325 degrees. Line baking sheets with Reynolds Non-Stick Wrap. In a large bowl, combine sweetened condensed milk, vanilla, and almond extract. Stir in coconut. Drop rounded teaspoonfuls onto sheets with spoon and slightly flatten each mound. Bake for 15-17 minutes or until golden.

This is what they will look like perfectly baked, a nice golden brown on the edges and on the tops.

We also make some of the macaroons with chocolate on the tops. If you like Mounds candy bars, that's exactly what they taste like but even better! I personally prefer the ones with chocolate on top because I love absolutely anything with chocolate on it. We put a Hershey kiss on the top right after we have removed them from the oven and then we let them melt and then use a knife to spread the chocolate evenly on the tops of the macaroons.

P.S. I apologize for posting these so late. I try to finish my homework before I start baking and blogging so I am not able to start until later. Thanks for reading!