3 c. moist shredded coconut
2 tsp. almond extract
1/8 tsp. salt
2/3 c. Eagle Brand milk
2 egg whites, beaten until stiff peaks form

Preheat oven to 350 degrees. Combine coconut, extract and salt with Eagle Brand milk to form a thick paste. Fold in egg whites. Drop from a spoon onto a well- greased pan, 2 inches apart. Bake 8-10 minutes until edges are lightly browned.

NOTE: I use all the milk and add another cup or so of coconut to make a larger batch.