Coconut Macaroons

INGREDIENTS:

1 (14 ounce) can Sweetened Condensed Milk 1 egg white, whipped 2 teaspoons vanilla extract	1 1/2 teaspoons almond extract 1 (14 ounce) package flaked coconut                           (unsweetened) milk chocolate chips, melted (optional)

DIRECTIONS:

1.	Preheat oven 325 degrees F. Line baking sheets with parchment paper. Set aside.
2.	In large bowl, whip the egg white till it formed soft peaks. Add the almond extract to the condensed milk and mix it together, then add it to egg and whip it more. Add vanilla extract. Add coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3.	Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.