Cherry Nut Macaroons

Cherry Nut Macaroons                                                                            

Recipe by Fern Moncur

Makes 4 dozen.

1 7-oz pkg (2 2/3 cup) flaked coconut

2 cups fresh bread crumbs

1 can Eagle brand condensed milk

1 cup coarsely chopped nuts

48 (2 cups) maraschino cherries, reserve syrup

Preheat oven to 350°. In large bowl, combine coconut and bread crumbs. Stir in sweetened condensed milk, nuts, and reserved cherry syrup. Mix well. Drop by rounded teaspoon on generously greased baking sheets. Gently press cherry into center of each macaroon.

Bake 10-12 minutes or until lightly browned. Immediately remove from sheets. Store loosely covered at room temperature.