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.
2 comments:
Oh my goodness! These look delish! I recently broke my wrist, but I can handle this delightful snack. Thanks for sharing!
Those look so good and I have coconut I need to use that I forgot what I bought it for to begin with! Thank you for sharing I cannot wait to make these for my family! Yummy!
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