Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. The refrigerate mix for 15 minutes.
Drop the batter onto cookie sheets using a ice cream scoop or large spoon. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Dip bottoms is melted chocolate for an extra sweet treat!
Friday, April 17, 2009
Saturday, April 11, 2009
Meanwhile my dh David ( dear husband) is working on a fence for a chicken yard so the girls can get out and do what they do without getting into our garden and wrecking it. I have beet and lettuce seed flung far and wide so all my hard work from Friday was scrapped. Grrr...
Friday, April 10, 2009
The early batch of potatoes are planted! This years spuds will be Red Pontiac, Yukon Golds, Peanut Fingerling's and Red Apple Finn Fingerling's...Yummy!
Onion sets have been put out and I threw some lettuce, beet seeds and added some early Alaska Peas so...a little early but I like taking risks...especially if they pay off! Supposed to be rainy all weekend...
Friday, April 3, 2009
Family Tree

More adoption updates at thewagnersgarden.blogspot.com...
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