| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Australian |
Sweets, Candies, Australian |
12 |
Servings |
INGREDIENTS
| 6 |
ts |
Gelatine |
| 2 |
tb |
Cold Water |
| 1 |
c |
Hot Water |
| 2 |
c |
Castor Sugar |
| 1 |
ts |
Vanilla |
|
|
Powdered Chocolate |
|
|
Coconut (desiccated/toasted) |
INSTRUCTIONS
Sprinkle gelatine over cold water in a cup and let soak for 3 minutes.
Stand cup in hot water until gelatine dissolves. Combine hot water and
sugar, add vanilla and stir well. Add dissolved gelatine. Beat until
thick and white. Whilst using damp hands, form mixture into 2-3 inch
balls. Then drop into powdered chocolate and finally roll in desiccated
or toasted desiccated coconut.
Alternative:
Spoon mixture into patty tins. Leave to set for several hours and then
roll in hundreds and thousands or toasted coconut.
To toast coconut:
Spread coconut thinly on a scone or metal tray and heat for 10 minutes in
slow oven (160C/325 deg F) Stir frequently till golden brown.
Posted to MM-Recipes Digest V3 #264
Date: Fri, 27 Sep 1996 23:09:10 +0800
From: Greg Barrett <gdbnetwk@vianet.net.au>
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”