(makes 15 medium-sized macaroons)

1 – 14 ounce bag of sweetened flake coconut

2/3 C flour

½ t salt

2/3 C almond slices, toasted

1 – 14 ounce can of condensed milk

1 t vanilla

Combine coconut, flour and salt in a mixing bowl and mix well with your hands. Break up clumps of coconut. Add almonds and gently mix. Try to keep almonds from breaking. Add condensed milk and vanilla. Pour vanilla over condensed milk. Mix well using a “folding type” motion. Lift from the bottom of the bowl up. Once blended, portion batter onto a parchment lined baking sheet using an ice cream scoop. Don’t pack the scoop. Just use it as a form. (Tip: spray your baking sheet with non-stick baking spray first and then press parchment onto baking sheet. Acts like “glue”.)

Bake in a preheated 325 degree oven for 15 minutes. Rotate and bake another 15 minutes or so or until golden brown. Careful when opening the oven door as coconut smell can burn your eyes. Remove macaroons to a cooling rack. Before serving, dip the tops of the macaroons into chocolate ganache. These satisfy chocoholics and coco NUTS. The chocolate ganache is always best dipped fresh. Store macaroons without sauce. Then, dip before you serve.