- 1 large egg white
- 1 package sweetened coconut flake (14 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 tsp almond extract
- 2 tsp vanilla extract
Preheat oven to 325°. Grease baking sheets with butter or non-stick spray.
Separate egg white from yolk. Beat egg white with a mixer until it forms hard peaks.
In a separate bowl, combine all other ingredients and mix thoroughly.
Gently fold egg white into cookie mixture.
Drop rounded teaspoons of cookie mixture onto baking sheets.
Bake 15-17 minutes until lightly browned around the edges.
Remove warm macaroons from baking sheet and place them on a wire rack to prevent sticking.