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Friday, March 16, 2012


14 oz. Coconut
½ c. ground toasted almonds
1 can sweetened condensed milk
1 t. vanilla
¼ t. salt
2 large egg whites
Chocolate melties  

Preheat oven to 325 degrees. Mix coconut, almonds, milk, vanilla and salt together in a large bowl.  Beat egg whites to stiff peaks in a separate smaller bowl.  Gently fold egg whites into mixture. Put parchment paper on two large cookie sheets and spray with Pam. Scoop mixture into 2 inch mounds on sheets.  It should make a little more than 2 dozen.  Cook for 20-25 minutes, switching sheet positions halfway.  They will look light brown and toasty when done.  Let cool completely.  Drizzle with melted chocolate melties.  Put in freezer for 5-10 minutes to harden chocolate.  Bring to room temp. and enjoy!!!!    

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