Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: the1edr@cabell.vcu.edu (Erica D. Rodgers)
Source: 365 Great Chocolate Desserts, by Natalie Haughton
1. Preheat oven to 325 degrees F. In a medium bowl, mix together coconut,
sugar, corn syrup, flour and cocoa powder until well blended. Stir in
vanilla, unbeaten egg whites, and salt until well mixed.
2. Using a small 1-1/2 inch diameter ice cream scoop or a generouse
tablespoonful, place 15 small mounds of coconut mixture 1-1/2 inches apart
on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just
set. Let cool on pan. When cool, carefully seperate cookies from foil.
Note: These are delicious, chewy, and easy to prepare. Eat them "as is", or
use them to make Sarah Bernhardts (recipe follows).
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!