Ingredients
2-2/3 cups BAKER'S ANGEL FLAKE Coconut
2/3 cup EAGLE BRAND Sweetened Condensed Milk
1 tsp. vanilla
2 squares BAKER'S Semi-Sweet Chocolate
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
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heat oven to 350f. combine coconut, milk and vanilla. drop by heaping teaspoonfuls, about 1 inch apart, onto baking sheets sprayed with cooking spray. to prevent burning, press down any ends of coconut shreds with back of spoon. bake 10 to 12 min. or until edges are golden brown. immediately transfer cookies from baking sheets to wire racks. cool completely. melt chocolate as directed on package. dip cookies halfway into chocolate; return to racks. let stand until chocolate is firm.