Toasted Coconut Twigs
Nothing could be easier and what tastes better? My mother made these almost 50 years ago when she had to take something to a church reception and didn't have much time – they inhaled them and as they say, the rest is history.
1/2 loaf white sandwich bread
1 can sweetened condensed milk
1 (12-ounce) bag shredded coconut
Preheat oven to 300 degrees and grease a sheet pan. Trim crust off and cut bread into 1-inch strips. Pour milk into a shallow pan; empty coconut onto a plate or on top of a sheet of waxed paper.
Take strips of bread; roll in milk and then roll in coconut. Place coated strips on sheet pan. Bake in oven for about 15 minutes or until coconut begins to turn golden brown. Remove from oven and transfer macaroons with a spatula to waxed paper on plate or counter to allow it to cool.