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Madly marvellous munchies! Makes 6doz, recipe can be cut in half. Can keep for a couple weeks stored airtight in fridge and also freeze amazingly! Yum
10 min
25 min
--
Add almond extract to sweetened condensed milk and blend well
Place egg whites and salt in mixer with whisk attachment
Whip till peaks appear, about 4-5 minutes
Fold egg whites into milk mixture
Add coconut and fold together gently, until well combined.
With wet hands, form batter into 1 inch balls & place on parchment lined cookie sheet. A great trick is to have a bowl filled with water, for hands
Place in oven preheated to 325 for 25 minutes, rotating pan position 2-3 times, until golden on tops and underside
Cool 1-2 min on baking sheets placed on cooling rack, then place on rack to cool completely.
Optionally, drizzle tops with melted chocolate....or...
Dip the cookies in melted chocolate and sprinkle with chopped nuts
Lover, eater and maker of #homespungrub. Food is my passion instagram.com/redrainqueen heartsinfood.wordpress.com twitter.com/heartsinfood
Madly marvellous munchies! Makes 6doz, recipe can be cut in half. Can keep for a couple weeks stored airtight in fridge and also freeze amazingly! Yum
10 min
25 min
--
Add almond extract to sweetened condensed milk and blend well
Place egg whites and salt in mixer with whisk attachment
Whip till peaks appear, about 4-5 minutes
Fold egg whites into milk mixture
Add coconut and fold together gently, until well combined.
With wet hands, form batter into 1 inch balls & place on parchment lined cookie sheet. A great trick is to have a bowl filled with water, for hands
Place in oven preheated to 325 for 25 minutes, rotating pan position 2-3 times, until golden on tops and underside
Cool 1-2 min on baking sheets placed on cooling rack, then place on rack to cool completely.
Optionally, drizzle tops with melted chocolate....or...
Dip the cookies in melted chocolate and sprinkle with chopped nuts
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