Macaroon recipes were featured in magazines as early as 1919. They were developed for simplicity and could be made and baked in minutes — no flour, baking powder, rolling or cutting needed. This recipe makes about 4 dozen.
1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14-ounce) package flaked coconut
1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (will stick if allowed to cool) and press solid milk chocolate candy kiss into center of each macaroon; cool on wire racks. Store loosely covered at room temperature.