1
: Combine coconut, Eagle Brand, vanilla and almond extracts; mix well.
2
: Place rounded spoonfuls or drop from mini ice cream scoop onto parchment paper-lined cookie sheets.
3
: Bake in preheated oven at 350ºF (180ºC) on middle rack of oven, twelve at a time, 10-12 min. or until browned around the edges. Remove immediately to wire racks; cool completely.