Coconut Macaroons

Ingredients

 * 14 oz flaked coconut (14 oz is about 5 cups)
 * 14 oz can of Eagle brand sweetened condensed milk
 * 2 tsp vanilla extract
 * 1½ tsp almond extract

Directions

 * 1) Preheat oven to 350°F.
 * 2) In large bowl, combine coconut, Eagle brand sweetened condensed milk and extracts; mix well.
 * 3) Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets; garnish as desired.
 * 4) Bake 8 to 10 minutes or until lightly browned around edges.
 * 5) Immediately remove from baking sheets (macaroons will stick if allowed to cool).
 * 6) Store loosely covered at room temperature.
 * 7) Optional: top each macaroon with a piece of chocolate.