This is for Peggy TX, who in the 6/22/10 newsletter was searching for a coconut macaroon recipe that used a cake mix, sweetened condensed milk and coconut. This does not use the cake mix, but is simple to make and the recipe has been around for years. I hope this helps her.
Robbie In

Coconut Macaroons

1 can Eagle Brand milk
1 lb. shredded coconut
2 tbsp. Flour
1 tsp. Vanilla
Food coloring – if you want to tint the coconut

If you are tinting the coconut, do this before mixing it with the other ingredients. Mix all ingredients and roll into small balls. Bake in 350 degree oven until coconut is light brown in color. For Christmas, a friend of mine likes to top each cookie with a candied cherry before she bakes them.
Robbie Ine in ice cube tray, unmold and store in freezer bag. Also works in popsicle molds for the kids..
Judy (in Alaska)

http://www.nancyskitchen