Coconut Almond Macaroons

Coconut Almond Macaroons
adapted from The Silver Palate Cookbook

2/3 cup flour
5 cups shredded coconut
1 cup sliced almonds
¼ teaspoon salt
1 1/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 350*.
Grease cookie sheet.
Mix flour, coconut, almonds and salt together in a bowl. Pour in condensed milk and extracts. Stir well to combine (dough will be very stiff). Use small cookie scoop to drop cookies on sheet. Bake for 12-15 minutes, or until golden. Remove from pan immediately and cool on wire racks.

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