I began a cooking group as one of the Relief Society Interest Groups. RS Interest groups were discontinued. This recipe is from the kitchen of Laurel Blair, Dec 2008 Relief Society Cookie Exchange1 bag sweetened coconut
1 small can sweetened condensed milk
1 tsp vanillaMix well. Spoon onto parchment paper. Bake 325 until as brown as you want them.

 

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VARIATIONS: CHOCOLATE PECAN MACAROONS

Amelia Miles adapted this from a recipe of Laurel Blair

1 bag sweetened coconut
14 oz can sweetened condensed milk
1 tsp vanilla
1 cup chopped pecans
1 bag chocolate chips

Mix all ingredients. Spoon onto parchment paper. Bake 325 for 15 minutes, or until as brown as you want them.

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MORE VARIATIONS:
Place chocolate chips and 2 Tbs butter flavor Crisco in glass bowl. Melt for 1 minute in microwave. Stir. Use a fork to dip into the chocolate and allow to drip over cookies.Prepare the milk as dulce de leche for a different flavor. [South American METHOD: (warning: practiced for years, but now claimed to be dangerous. Hasn’t blown up on me yet.) Remove label from a can of sweetened condensed milk. Do not open can. Place entire can, unopened, in a small heavy pan. Cover unopened can completely with water. Put lid on saucepan. Bring to boil. Boil for 1 hour. Turn off heat. Remove lid. When water cools, carefully remove can with tongs. Allow can to cool before opening.] Prepare recipe as usual.MARSHMALLOW CARAMEL RICE KRISPIESFrom the kitchen of Marci Rainey
1 bag of large marshmallows
1 12 oz. bag of caramels
1 can of condensed milk
1/2 cup of butter

Place marshmallows in the freezer.
In sauce pan, melt butter, caramels, and condensed milk. When caramel mixture is all melted together, using a fork, dip the frozen marshmallow in the caramel. Immediately roll in caramel mixture. Place on wax paper.