COCONUT HAYSTACKS
(Ethel Sheets Carpenter)
1 TBSP Butter or Margarine 1 TBSP Water
1 Pkg. Betty Crocker Coconut-Pecan Frosting Mix
½ cup Semi Sweet Choc. Chips 1 TBSP Shortening
- Line bottom of loaf pan with aluminum foil, leaving 1 inch of foil at each end.
- In top of double boiler, melt butter in water.
- Stir in frosting mix until smooth
- Heat over rapidly boiling water for 2 minutes, stirring occasionally
- Let cool a little, and then press into pan.
- Melt chocolate pieces and shortening over low heat. Spread evenly over coconut mixture
- Chill until firm, lift foil out.
- Cut into pieces
Almond crust – press about 20 unblanched almonds onto coconut pecan mixture before spreading with chocolate.
COCONUT MACAROONS
(Ethel Sheets Carpenter)
1 can of Bakers Angel Food Flake Coconut 1/3 cup Sugar
2 TBSP Flour 1/8 tsp. Salt
2 Egg Whites ½ tsp. Almond Extract
Combine coconut, sugar, flour and salt
Stir in egg whites and almond extract – Stir well
Drop by teaspoonfuls onto lightly greased baking sheets.
Bake at 325 for 20 minutes or until brown around the edge.
Remove from baking sheet at once.
Makes about 1 ½ dozen.
