HOLIDAY MACAROONS

Makes: about 8 dozen

6 1/2 cups (1.625 L) sweetened flaked coconut

1 1/3 cups (330 mL) chopped candied deluxe mixed fruit 1/3 cup (80 mL) cornstarch 1 can (300 mL) sweetened condensed milk

2 tsp (10 mL) vanilla

1. Combine coconut, candied fruit and cornstarch in a bowl. Stir in sweetened condensed milk and vanilla until combined.

2. Drop mixture by rounded spoonfuls (about 2 tsp/10 mL each) 1 inch (2.5 cm) apart onto parchment paper-lined cookie sheets.

3. Bake at 325 F (160 C) for 12-15 minutes or until light golden. Let macaroons stand for 2 minutes on cookie sheets. Remove from cookie sheets and cool macaroons on racks.

4. Store, layered with wax paper, in an airtight container in refrigerator for up to 1 week. May be frozen. Thaw in refrigerator.