(by Shirley McNevich)
5 1/3 cups Baker's angelflake coconut
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2/3 cup Hershey's cocoa
1/2 stick butter (melted)
2 tsp. vanilla
1 1/2 tsp. almond extract
1 bag Nestle's semi-sweet chocolate bits
In a bowl add Eagle milk, cocoa, vanilla, almond extract and melted butter--stir with a whisk. Add coconut--stir with a spoon. Drop by rounded teaspoonfuls on to greased cookie sheets. Bake at 350 degrees for 9-11 minutes (just until set). Remove from oven--gently press 3 chocolate bits on the top of each cookie. Cool completely.
No comments:
Post a Comment