1 1/3 c flaked coconut
1/4 c dried cranberries
3 Tbsp toasted sliced almonds
3 Tbsp sweetened condensed milk
1/3 c granulated sugar
2 Tbsp all-purpose flour
1/8 tsp salt
2 egg whites
1/2 tsp vanilla extract
In a small bowl, combine the coconut, condensed milk, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
Variation: You may use almond extract instead of vanilla if you like a more nutty flavor. You may also dip these macaroons in white or dark chocolate for extra flavor.