Almond Coconut Chocolate Cookie Balls
“These little cookies taste a lot like the popular candy
bar.” Original recipe yield: 3 to 4 dozen.”
INGREDIENTS:
2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
3 cups flaked coconut
1 teaspoon vanilla extract
1 pinch salt
1 cup whole almonds
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment
paper.
In the top half a double boiler melt the chocolate and condensed milk, stirring
frequently.
Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix
well until the coconut is completely coated. Drop dough by teaspoonfuls onto the
prepared baking sheet. Press one whole almond into the top of each cookie.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the
bottoms tend to burn easily. Remove from oven and cool.
Almond Coconut Chocolate Cookie Balls
0 commentsCashew Caramel Bars
0 commentsCashew Caramel Bars
"This cashew-caramel combination is reminiscent of a candy
bar." Original recipe yield: 30 bars.
INGREDIENTS:
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup chopped cashews
1/2 cup packed brown sugar
1/2 cup white sugar
2 tablespoons butter
1 1/2 tablespoons light cream
1/3 cup chopped cashews
1/4 cup packed brown sugar
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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in
the nuts and sift the flour with the baking powder and salt. Add to egg mixture and
blend well. Press into the bottom of the greased pan.
Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and
cashews into the melted butter.
Spread over baked pastry and place under a broiler for about 1 minute, until topping
bubbles and becomes brown. Cut into bars while warm. Let cool in pan.
