Chewy Coconut Macaroons

2 1/2 cups flaked coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
1 can (14 ounces) fat-free sweetened condensed milk
1 1/2 teaspoons almond extract

In a bowl, toss together the coconut, flour and salt. Stir in sweetened condensed milk and almond extract until blended. (Mixture will be thick and sticky.)

Drop by rounded teaspoonfuls 3-inches apart on baking sheets lightly coated with nonstick cooking spray. Bake at 300 degrees for 18–22 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.

Yield: 32 cookies

Nutritional Analysis: One cookie equals 83 calories, 3 g fat (2 g saturated fat), 1 mg cholesterol, 41 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein.

Diabetic Exchange: 1 starch