|Shredded coconut||8 Ounce (3 Cups)|
|Sweetened condensed milk||14 Ounce|
|Almond extract||1 1⁄2 Teaspoon|
|Vanilla extract||2 Teaspoon|
Preheat oven to 325° F.
Combine coconut with enough condensed milk to bind into a stiff batter. If condensed milk is thin, this may take less than the whole can. Add almond and vanilla extracts.
Drop by teaspoonfuls 1 inch apart onto well-greased cookie sheets. Bake for 15 minutes or until golden brown. Watch carefully during the last few minutes of baking to avoid burning. Remove to wire racks to cool.