Coconut Macaroons with Cherries

Travel Food Recipes-
Delicious Dessert Recipes
From Sally Bernstein

COCONUT MACAROONS WITH CHERRIES

Makes 1-1/2 to 2-1/2 dozen, depending on size of cookie.

14 oz. Eagle Brand Sweetened Condensed Milk
6 cups moist shredded coconut
2 teaspoons vanilla extract
1-1/2 teaspoons almond extract
6 oz. jar Maraschino cherries, drained well

Blend first 4 ingredients together in mixing bowl. Drop by teaspoons, one inch apart, onto well-greased cookie sheet. Press half of a cherry onto each cookie.

Bake in 350 degrees oven until cookie edges are lightly browned, about 8 to 10 minutes. Remove at once from cookie sheet. Let cool.

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