Rocky Mountain Recipes 5-2-11 | TheFencePost.com
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Rocky Mountain Recipes 5-2-11

1 (14 oz) bag Flaked Coconut

1 can Sweetened Condensed Milk

2 t. Vanilla

Mix coconut, milk and vanilla in a large bowl. Drop by teaspoonfuls about 1 inch apart on well greased cookie sheets. Press down ends of coconut with back of spoon. Bake in preheated 350 degree oven for 10-12 minutes or until golden brown. Immediately remove from cookie sheets. Top with almonds or maraschino cherries if desired. Cool on wire racks. Makes about 4 dozen cookies. For chocolate macaroons: Prepare as above, adding 2 squares unsweetened chocolate, melted, before baking.

Marlene Maurer • Lakewood, Colo.

1 (14 oz) bag Flaked Coconut

1 can Sweetened Condensed Milk

2 t. Vanilla

Mix coconut, milk and vanilla in a large bowl. Drop by teaspoonfuls about 1 inch apart on well greased cookie sheets. Press down ends of coconut with back of spoon. Bake in preheated 350 degree oven for 10-12 minutes or until golden brown. Immediately remove from cookie sheets. Top with almonds or maraschino cherries if desired. Cool on wire racks. Makes about 4 dozen cookies. For chocolate macaroons: Prepare as above, adding 2 squares unsweetened chocolate, melted, before baking.

Marlene Maurer • Lakewood, Colo.

1 (14 oz) bag Flaked Coconut

1 can Sweetened Condensed Milk

2 t. Vanilla

Mix coconut, milk and vanilla in a large bowl. Drop by teaspoonfuls about 1 inch apart on well greased cookie sheets. Press down ends of coconut with back of spoon. Bake in preheated 350 degree oven for 10-12 minutes or until golden brown. Immediately remove from cookie sheets. Top with almonds or maraschino cherries if desired. Cool on wire racks. Makes about 4 dozen cookies. For chocolate macaroons: Prepare as above, adding 2 squares unsweetened chocolate, melted, before baking.

Marlene Maurer • Lakewood, Colo.

1 (14 oz) bag Flaked Coconut

1 can Sweetened Condensed Milk

2 t. Vanilla

Mix coconut, milk and vanilla in a large bowl. Drop by teaspoonfuls about 1 inch apart on well greased cookie sheets. Press down ends of coconut with back of spoon. Bake in preheated 350 degree oven for 10-12 minutes or until golden brown. Immediately remove from cookie sheets. Top with almonds or maraschino cherries if desired. Cool on wire racks. Makes about 4 dozen cookies. For chocolate macaroons: Prepare as above, adding 2 squares unsweetened chocolate, melted, before baking.

Marlene Maurer • Lakewood, Colo.

1 (14 oz) bag Flaked Coconut

1 can Sweetened Condensed Milk

2 t. Vanilla

Mix coconut, milk and vanilla in a large bowl. Drop by teaspoonfuls about 1 inch apart on well greased cookie sheets. Press down ends of coconut with back of spoon. Bake in preheated 350 degree oven for 10-12 minutes or until golden brown. Immediately remove from cookie sheets. Top with almonds or maraschino cherries if desired. Cool on wire racks. Makes about 4 dozen cookies. For chocolate macaroons: Prepare as above, adding 2 squares unsweetened chocolate, melted, before baking.

Marlene Maurer • Lakewood, Colo.

1 (14 oz) bag Flaked Coconut

1 can Sweetened Condensed Milk

2 t. Vanilla

Mix coconut, milk and vanilla in a large bowl. Drop by teaspoonfuls about 1 inch apart on well greased cookie sheets. Press down ends of coconut with back of spoon. Bake in preheated 350 degree oven for 10-12 minutes or until golden brown. Immediately remove from cookie sheets. Top with almonds or maraschino cherries if desired. Cool on wire racks. Makes about 4 dozen cookies. For chocolate macaroons: Prepare as above, adding 2 squares unsweetened chocolate, melted, before baking.

Marlene Maurer • Lakewood, Colo.


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