tag:dreamwidth.org,2009-03-26:6177 A Place for Foodies OM NOM NOM: A collection of yummy recipes and food 2010-03-31T02:45:41Z tag:dreamwidth.org,2009-03-26:6177:53525 gchick 2010-03-31T02:45:41Z 2010-03-31T02:45:41Z public 2 Posted by: <span lj:user='gchick' style='white-space: nowrap;' class='ljuser'><a href='https://gchick.dreamwidth.org/profile'><img src='https://www.dreamwidth.org/img/silk/identity/user.png' alt='[personal profile] ' width='17' height='17' style='vertical-align: text-bottom; border: 0; padding-right: 1px;' /></a><a href='https://gchick.dreamwidth.org/'><b>gchick</b></a></span><br /><br />We got to talking Passover-friendly desserts in IRC, and these are my definitive seasonal flour-free thing... <br /><br />14 ounces sweetened shredded coconut<br />14 ounces sweetened condensed milk<br />1 teaspoon pure vanilla extract or almond extract<br />2 egg whites, at room temperature<br />1/4 teaspoon salt<br /><br />Directions<br />Preheat the oven to 325 degrees F.<br /><br />Combine the coconut, condensed milk, and flavoring 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. Fold the egg whites into the coconut mixture.<br /><br />Form cookies by making small piles - about 2 teaspoons - or use a scoop or spoon. Bake until golden brown, about 20 minutes.<br /><br />These may be dipped in melted chocolate after cooling completely, for extra win.<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=omnomnom&ditemid=53525" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments