Preparation / Directions:
Using a one quart wide mouth canning jar, place the napkin or paper towel in the bottom of the jar and then place the can of sweetened, condensed milk on top of the napkin/towel. Pack coconut around and on top of milk until jar is full. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:
Pour coconut into a medium sized mixing bowl, then pour sweetened, condensed milk over coconut. Before stirring, also add 1 tsp. Vanilla to top of mixture. Stir well, then cover and place in refrigerator for one hour. Preheat oven to 350 degrees F, and line cookie sheet with parchment. Form macaroons using a cookie scoop or using buttered hands. Place onto cookie sheet 2 inches apart, and bake for 12 - 15 minutes, or until lightly browned. Immediately remove from parchment to cooling racks or macaroons will become permanently attached to parchment.
Variations: 1- Drizzle macaroons with melted chocolate after they are cooled. 2- Using muffin tins which have been prepared with non-stick cooking spray, mold dough around sides of each muffin tin to form a small shell. Bake until lightly browned, cool, then fill with your choice of filling.