Coconutty Pecan Macaroonies
14 oz. Sweetened Condensed Milk
2 tsp Vanilla extract
1 1/2 tsp Almond extract
12 oz. unsweetened coconut (large) flakes (Bob's red mill brand is what I use)
3/4 C. chopped pecans
preheat oven to 325. line baking sheets with waxed paper; spray with pam w/flour. set aside.
Lightly toast your coconut and pecans in oven, then cool.
in a large mixing bowl, combine sweetened condensed milk, vanilla, and almond extract. stir in coconut and pecans. drop rounded teaspoonfuls onto prepared baking sheets.
Dip your fingers in some water and reshape and flatten them.
bake 15 to 20 minutes (depending on the size of the cookie) or until golden brown. remove from baking sheets and let cool on wire racks.
Makes about 24 good sized cookies
