Coconut Macaroons

I made these for my grandfather, who is a coconut fiend. He liked them a lot. I had to add a couple extra spoonfuls of flour. Be aware that this makes a very "wet" dough and it's impossible to mix and shape them without getting ooey-gooeys all in between your fingers and anything else that touches them. They bake up nicely though.

INGREDIENTS

2/3 cup all-purpose flour
5 1/2 cups flaked coconut (ie one regular package)
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk (Eagle brand all the way!)
2 teaspoons vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.