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| Toasty Macaroons |
"A recipe from the 70's ... Coconut and rum extract!"
Ingredients :
- 2 (3.Five ounce) packages flaked coconut, toasted
- 2/3 cup sweetened condensed milk
- 1 teaspoon rum flavored extract
- 1/4 teaspoon ground ginger
- half of cup purple and green candied cherries, halved
Instructions :
| Prep : | Cook : 18M | Ready in : |
|---|
- Preheat oven to 325 levels F (170 levels C).
- Combine coconut, milk, rum extract, and ginger. Stir until well blended.
- Drop via teaspoon onto foil-lined sheet. Garnish each with 1/2 candied cherry placed the wrong way up in center.
- Bake 15 minutes or till firm.
- Remove from cookie sheet to wire racks. Cool completely earlier than storing.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make easy-up less difficult.
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