Coconut Cream Macaroons

3 packages(7oz. each) flaked coconut(7 2/3 cups)

1 cup of flour

1/2 tsp. salt

1 can(14 oz.) sweetened condensed milk

2/3 cup of coconut milk

3 tsp. vanilla

2 tsp. almond extract

1 large egg

1 1/2 cups of milk chocolate chips

2/3 cup of sliced almonds

1 Tbsp vegetable oil

Heat oven to 350 degrees. Line cookie sheet with aluminum foil or parchment paper.

Sprinkle 1 cup of the coconut over aluminum foil. Bake 5-7 minutes, stirring occasionally, or until golden brown; cool.

Mix toasted coconut, remaining coconut, chocolate chip, sliced almonds, the flour and salt all in a large bowl. Beat milk, coconut milk, vanilla, almond extract and egg in a medium bowl until well mixed. Pour milk mixture over coconut mixture and stir until well mixed.

Drop mixture by heaping tablespoonfuls onto the cookie sheet.

Bake 12-14 minutes or until golden brown(cookies will be soft in center and set at edges). Immediately slide aluminum foil with cookies from cookie sheet to wire rack. Cool completely.