CHEF JEFF — ONE BYTE AT A TIME: Quick Coconut Macaroons

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This handy cookie recipe put out by Eagle brand has been around since 1970s.

Quick Coconut Macaroons

2 7-ounce packages flaked coconut (5½ cups)

1 14-ounce can sweetened condensed milk

2 teaspoons vanilla extract

1½ teaspoons almond extract

Heat oven to 350 degrees. In large bowl, combine all 4 ingredients. Mix well. Drop by rounded teaspoonfuls onto generously reased baking sheets. Bake 8 to 10 minutes or until lightly browned. Remove immediately from baking sheets to wire racks or macaroons will stick. Store loosely covered at room temperature.

Note: Cookies may be garnished before baking with quartered cherries or chocolate chips.

Yield: 48 cookies.

Approximate nutritional analysis per cookie: 93 calories, 59 percent of calories from fat, 6.4 grams fat (5.4 grams saturated), 3.9 milligrams cholesterol, 1.5 grams protein, 8.2 grams carbohydrates, 1.4 grams fiber, 21 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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