hill overnight.
For the coconut macaroons, reduce oven to 250\u00b0F
blespoonful onto greased and floured cookie sheets.
Bake 325F for
nd the vanilla, almond, and coconut extracts. Do not overmix the
ream to the prepared & cooled Coconut Pudding.
Cut prepared & cooled
In a glass 8 1/2 x 11 x 2-inch dish, layer soaked until soggy chocolate chip cookies and soaked coconut macaroons.
Then apply layer of Cool Whip.
Keep layering until all ingredients are used. Apply layer of Cool Whip over top.
Chill 2 hours or overnight.
50 degrees F.
Chop coconut macaroons coarsely.
Melt butter in
he bowl over the crumbled macaroons. Toss to coat.
To
Chop the macaroons (the macaroons I buy are the soft macaroons from Target, chocolate
b>cookie sheet with parchment paper.
In a large bowl, combine coconut
ut in half.
Toasting Coconut: Heat up a non-stick
fork to stir the coconut, condensed milk, salt, vanilla, and
owl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till
00 degrees F.
Line cookie sheet with parchment paper.
Mix in order given.
Drop from tip of spoon on greased cookie sheet.
Bake in 350\u00b0 oven until golden brown.
(Keep back a small amount of coconut to sprinkle on top of macaroons before baking. I always double recipe.)
Preheat oven to 325\u00b0.
Lightly grease cookie sheet.
Coarsely chop the dried fruit.
In a medium bowl, combine coconut, sugar, flour and salt.
Stir in the egg whites and vanilla.
Stir in the chopped fruit and walnuts.
Drop rounded teaspoonfuls of dough 1-inch apart onto the cookie sheet.
Bake for 15 minutes or until edges of the macaroons are golden.
Remove macaroons to cool. Repeat with remaining dough.
If you cannot find coconut macaroons, just toast 1 (7 oz.)
Combine first 4 ingredients.
Stir in beaten egg whites and almond extract; mix well.
Lightly grease cookie sheet.
Cut cherries in quarters.
Drop by teaspoonful onto cookie sheet about 1-inch apart. Top with cherry.
Bake at 325\u00b0 for 20 to 25 minutes. Take out when edges are golden.
ubber spatula, gently fold in coconut and flour until blended.
food processor, pulverize the coconut. If you don't have
Preheat oven 350\u00b0F.
Combine the coconut and the milk, stir in the vanilla, and chocolate chips; mix well.
Drop by teaspoonfuls 1 inch apart on greased cookie sheet.
Bake 10 minutes or until light brown; remove at once and cool.