Coconut Mango Sticky Rice
Coconut Macaroon
Ingredients
• 2 large egg whites • Pinch of salt • 1 can (14 ounces) sweetened condensed milk • 2 teaspoons pure vanilla extract • 2 bags shredded sweetened coconut (14-ounces each) • Ice cream (optional) for Icearoons Directions • Heat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined. • Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart. • Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week. • You can also make Icearoon ice cream sandwiches by spooning ice cream onto the bottom of one macaroon and topping with another macaroon. |
The Amazing Chocolate Cake
Ingredients
• 1 1/4 cup peacans • 6 oz semi sweet chocolate • 3/4 c butter • 3/4 c sugar • 4 eggs • 2 tablespoons flour Glace: • 8 oz. semi sweet chocolate • 1/2 cup cream Directions 1. Roast peacans in oven for a few minutes then grind them up 2. Melt chocolate over double broiler. 3. Electric mix egg yolks and 1/2 cup sugar. add chocolate mixture to it. 4. Blend egg whites until firm, then add 1/4 cup sugar. 5. Mix flour to peacans. add peacan mixture to yolk and chocolate mixture. fold in egg whites. 6. Bake 350 for 35-40 mins until fork comes out clean |