Macaroon Kisses

These are one of my favorite Christmas cookies, but you could make them for any occasion!  They are so delicious and the recipe is already gluten-free!

Enjoy!
Kirsten

PS: The recipe comes from the Eagle Brand Holiday Magic cookbook.

MACAROON KISSES

1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons vanilla extract
1 teaspoon almond extract
5 1/3 cups (14 ounces) flaked coconut
48 solid milk chocolate candy kisses, stars or drops, unwrapped

1)  Preheat oven to 325F.  Line baking sheets with foil; grease and **flour foil.  Set aside.

2)  In large mixing bowl, combine Eagle Brand, vanilla and almond extract.  Stir in coconut.  Drop by rounded teaspoonfuls onto prepared baking sheets; with spoon, slightly flatten each mound.

3)  Bake 15-17 minutes or until golden brown.  Remove from oven.  Immediately press candy kiss, star or drop in center of each macaroon.  Remove from baking sheets; cool on wire racks.  Store loosely covered at room temperature.

Makes 4 dozen cookies.

NOTES:

~Make sure to use a gluten-free flour for the pans!