2/3 cup Eagle Brand sweetened condensed milk
3 cups shredded coconut flakes (8 oz.)
1 tsp. vanilla (optional)

Mix sweetened condensed milk and coconut flakes.

Add vanilla, if desired.

Drop from teaspoon on greased baking sheet, about 1-inch apart.

Bake in moderate oven (350°F.) for 10 minutes or until a delicate brown.

Remove from pan at once.

Makes about 30.

FRUITED COCONUT MACAROONS:

Proceed as for Coconut Macaroons, substituting 1 cup finely chopped dates, dried prunes or apricots for 1 cup coconut flakes.

NUT MACAROONS:

Proceed as for Coconut Macaroons, substituting 1 cup coarsely chopped peanuts for 1 cup coconut flakes.