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miércoles, 8 de mayo de 2013

Baker Angel Flakes

  • Chocolate-Dipped Coconut Macaroons Recipe
    1pkg.(14 oz.) BAKER’S ANGEL FLAKE Coconut
  • 2/3 cupsugar
  • 6 Tbsp. flour
  • 1/4 tsp. salt
  • 4 egg whites, lightly beaten
  • 1 tsp. almond extract
  • 1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate
  1. Heat oven to 325°F.
  2. Combine coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
  3. Bake 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.
  4. Melt chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

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