One of the easiest coconut macaroon recipes can be found on the back of a can of Eagle Bran Sweetened Condensed Milk. All it takes is the Eagle Bran and coconut. Although this is a great recipe by itself I'm often tinkering with recipes to see what I can do to make them a little different...and maybe better. In this version I added crunchy chow mein noodles and then dipped the bottom into melted chocolate. Yum! Ingredients: 1 can Eagle Bran Sweetened Condensed Milk (not evaporated milk) 1 bag (14 oz) Coconut flakes (unsweetened is fine) 1 cup crunchy Chow Mein noodles (I crush these up a bit in a zip loc baggie before using) 1 12 oz. bag of Wilton's (or other brand) chocolate melting wafers (milk chocolate or dark) Directions:
Once the cookies are completely cooled you can melt the chocolate wafers in your microwave (glass bowl works best). Set timer for 1 minute, then stir and microwave for additional 30 seconds or until fully melted. To coat the bottom of each cookie, simply dip the bottom of the macaroon into the melted chocolate and carefully scrape off any excess before placing on wax paper to fully set up. Makes about 3 dozen.
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GrammatlcGrammatlc bakes all the cookies for the clients at Split Ends Hair Studio (to visit the salon website, click the button above). She also bakes sweet treats for friends and family. Enjoy the recipes! Archives
December 2017
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