Coconut Macaroons

Preheat oven to 325°F.

Line baking sheets with foil; grease and flour foil. Set aside.

In large bowl, combine condensed milk, vanilla and almond extract.

Stir in coconut.

Drop by rounded teaspoonfuls onto foil lined sheets; with spoon, slightly flatten each mound.

Bake 15 to 17 minutes or until golden.

Remove from baking sheets; cool on wire rack.

Store loosely covered at room temperature.