My mom used to make these every Christmas. The whole house would smell wonderful from the toasty coconut and almond flavours. She usually puts a small cherry bit on top of each mound, but I omitted that part this year. (Sean will be disappointed as he likes them to look like boobs.) I need my cherries for another recipe and quite frankly, I didn't feel like chopping the damn things up this morning. You can garnish as you will.
These lovely coconut confections are so seventies, and so very yummy. I've watched quite a few doubters as they take their first bite and then five minutes later I've had to smack their hands away from the tin. Don't worry loves, I can hook you up... the first one is always free.
You will need:
3 pkgs (200g ea.) flaked coconut
1 can condensed milk
2 tsp vanilla
1 1/2 tsp almond extract
Preheat oven to 325 degrees F (160 C). In a large mixing bowl, combine coconut, milk, vanilla and almond extract, mix well. Drop by rounded spoonful onto a well greased cookie sheet. Bake on middle rack of oven, 12 @ a time, 10-12 mins or until browned on the edges. Cool slightly. Remove to wire racks; cool completely. Store loosely covered at room temperature. Makes about 4 dozen.
Chocolate: Omit almond extract. Add 4 squares (28g ea) unsweetened chocolate, melted. Proceed as above
Chocolate Chip: omit almond extract. Add 1c mini chocolate chips. Proceed as above.
Lightly Toasty Coco-nutty Loveliness
Four bloody ingredients, does it get any simpler?
You will want to squish them together and mound them up a bit as they never seem to drop from the spoon intact. Again, I use parchment paper for everything which is handy for these as you don't want the bottoms to be anything more than slightly toasted.
My bed and then duty await.
"Eat, drink, and be merry, for tomorrow you may work." ~ Anonymous