Easy Coconut Macaroons

Butter for cookie sheets

1 bag (14 ounces) shredded coconut

1 can (14 ounces) sweetened condensed milk

2 teaspoons vanilla extract

¼ teaspoon salt

Heat oven to 350 degrees. Liberally butter two cookie sheets and set aside.

In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla and salt. Using a tablespoon-sized cookie dough scoop, tightly scoop batter into half-balls and place about 2 inches apart on the prepared cookie sheets.

Bake in preheated oven for 8-12 minutes or until bottoms are golden brown and tops have a tinge. Cool on pan for 5 minutes. Use a sharp-edged spatula or turner and remove to cookie rack. Cool completely before serving.

Makes two dozen.

Nutrition values per cookie: 174 calories, 12 g fat (10 g saturated), 14 g carbohydrates, 2.5 g dietary fiber, 3 g protein, 6 mg cholesterol, 82 mg sodium.