Coconut Macaroons

10th in my series of Christmas Cookies.

This may not be an extremely unique addition to my assortment of cookies, but it's a favorite.

5 cups flaked coconut

2/3 cup flour

1/4 teaspoon salt

1 14oz. can sweetened condensed milk

2 teaspoons vanilla

Optional: Melted semi-sweet chocolate to drizzle zigzag across the finished cookies

Makes 3-4 dozen macaroons

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Directions:

Preheat oven to 350*F.

In your mixing bowl, combine the coconut, salt and flour, mixing well to disperse the flour.

Add the can of condensed milk. Make sure that you scrape out every precious drop from the can. Your small rubber spatula will be indispensable for this job. Add vanilla at this point also.

Mix well, making sure everything is lifting off the bottom of the bowl. Stop to stir it up a bit by hand of the mixer seems to be missing some dry flour or coconut on the bottom of the bowl.

Drop by Tablespoons full on the parchment lined sheet. I use my cookie scoop. These do not puff up or change size while baking. If you do NOT use parchment, you will need to grease your cookie sheet. No need to grease parchment. Yet another good reason to use parchment.

Bake 15-20 minutes, until golden brown.

Let cool completely and zigzag melted chocolate across the cookies, if you desire.