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Ingredients Jump to Instructions ↓

  1. 3 cups 279g / 9.8oz Shredded coconut

  2. 1 teaspoon 5ml Almond extract

  3. 1/8 teaspoon 0.6ml Salt

  4. 2/3 cup 157ml Sweetened condensed milk

  5. 2 Egg whites - stiffly beaten

  6. 1 teaspoon 5ml Cream of tartar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter.

  3. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.

  4. This recipe yields 20 (1-inch) cookies.

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