Macaroons

• 1—14 oz. bag shredded coconut
• 7 oz. Eagle sweetened condensed milk (½ of a can)
• Maraschino cherries (optional)

1. Preheat oven to 350 degrees.
2. Line cookie sheet with parchment paper or a silicone baking mat.
3. In a mixing bowl, mix the two ingredients until well combined.
4. Using a one tablespoon cookie scoop, scoop the mixture and put on the cookie sheet about an inch apart. Make sure the cookie is well packed when placed on the sheet. These cookies do not spread much.
5. Press maraschino cherries into cookies if desired.
6. Bake 16 minutes. Check to see if tops are browned. If not pretty enough, turn the boiler on and watch until they are. Do not leave them. Things will happen quickly. It should not take more than a minute or two.
7. Remove and allow to cool 5 minutes. Then transfer to cooling racks.
8. Enjoy.