Toasty Macaroons Recipe
Ingredients
| Flaked coconut | 2 Cup (16 tbs) | |
| Sweetened condensed milk | 2/3 Cup (16 tbs), evaporated | |
| Rum extract | 1 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Red and green candied cherries, sliced | ||
Directions
1. Combine coconut, sweetened condensed milk, rum extract and ginger in a medium-size bowl. Stir mixture until well blended.
2. Drop by teaspoonfuls onto foil-lined large cookie sheet. Garnish each cookie with a slice of candied cherry.
3. Bake in slow oven (325°) 15 minutes, or until macaroons are firm. Remove from cookie sheet to wire racks with spatula; cool completely.
2. Drop by teaspoonfuls onto foil-lined large cookie sheet. Garnish each cookie with a slice of candied cherry.
3. Bake in slow oven (325°) 15 minutes, or until macaroons are firm. Remove from cookie sheet to wire racks with spatula; cool completely.
Chef
