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Coconut Macaroons

1 (14 ounce) bag shredded coconut
1 (14 ounce) can sweetened condensed milk
3 Tablespoons cornstarch
2 teaspoons vanilla
1 teaspoon fresh lemon juice
Pinch salt

1. In a large mixing bowl, stir cornstarch into coconut.
2. In another small bowl, mix condensed milk with vanilla and lemon juice and salt. Add this mixture to the coconut mixture and stir well.
3. Drop by rounded teaspoonfuls onto parchment paper lined cookie sheets.
4. Bake in an oven preheated to 400° for 10-12 minutes or until browned. These will burn so watch them carefully at the end of the baking time to assure they are browned and not burned.






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