Desserts

“Cracked Earth” Chocolate Cake

Branden’s birthday was recently, so we had cake AGAIN.  So if you don’t like Carrot Cake (although, this one might make you change your mind), I have something else for you…

Last year, I told a story about how I once made a flourless chocolate cake FOUR years ago for Branden’s birthday but then lost the recipe for said cake during some moves.  Each year, I thought I found the recipe again, but it was never quite right.  Well my friends, I’m happy to say that four years and three flourless chocolate cakes later, I finally found the original recipe and its just as good as I remembered.  This cake is incredibly dense but its so chocolately and moist – it goes excellent with some fresh berries and homemade whipped cream.

Okay that’s all great and stuff, but I have to be honest…this cake is a complete pain in the rear to make – its so finicky and if you don’t follow the directions completely, it won’t turn out.  Forgot to temper the eggs?  You’re toast.  Didn’t achieve stiff peaks in your egg whites and struggle to fold them in to the chocolate?  Toast again.  Seriously, this thing is a pain and I whine each time I make it about how much I hate it and then I take a bite and then I’m swept into euphoria and amnesia.  This cake is heaven and worth ever bit of anger that I put into it!

Enjoy!

Recipe from Tyler Florence

  • 1 lb. bittersweet chocolate, chopped into small pieces (might I suggest using Ghiradelli’s 60% cocoa chips?)
  • 1 stick butter, room temperature
  • 9 large eggs, seperated
  • 3/4 c. granulated sugar + 1 TBS

Preheat the oven to 350 degrees.  Butter a 9″ springform pan.

Put the chocolate and butter into the top of a double boiler and heat over (but not touching) about 1 inch of simmering water until melted.  Meanwhile, which the egg yolks with the sugar in a mixing bowl until light yellow in color.  Whisk in a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.  Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20-25 minutes.  Let stand 10 minutes, then unmold.

Serve at room temperature with fresh whipped cream and berries.

 

Categories: Desserts, Recipes | Tags: , , , | 4 Comments

HAPPY BIRTHDAY! Say it with Carrot Cake!

FoodIsTherapy is a year old today!  ONE YEAR!  I can’t believe it!  The last year has been an interesting one and I thank you so much for following me along on my journey as a foodie.

So how about we celebrate?  Birthdays call for cake and boy oh boy do I have a cake recipe for you!  My father in law LOVES carrot cake, so I’ve been on the hunt for a really good recipe…and now my search is over.  Seriously.  This is the BEST carrot cake I’ve ever had!  YUM!!!

Enjoy!  And thank you again for your support over the last year – I hope you stick around for the next year (and maybe invite your friends, too)!

The BEST Carrot Cake (believe it or not, this is a Southern Living recipe – that I ever so slightly tweaked!)

  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 3 large eggs
  • 2 c. sugar
  • 3/4 c. vegetable oil
  • 3/4 c. buttermilk
  • 2 tsp. vanilla extract
  • 2 c. grated carrot
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 (3 1/2-ounce) flaked coconut
  • 1 c. chopped pecans or walnuts

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.

Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Buttermilk Glaze

  • 1 c. sugar
  • 1 1/2 tsp. baking soda
  • 1/2 c. buttermilk
  • 1/2 c. butter
  • 1 TBS light corn syrup
  • 1 tsp. vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Cream Cheese Frosting

  • 3/4 c. butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (3-ounce) package cream cheese, softened
  • 3 c. sifted powdered sugar
  • 1 1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Categories: American, Desserts, Recipes | Tags: , , , , , | 5 Comments

Pumpkin Bread with Cream Cheese Swirl

This recipe is going to blow your mind.  For real.  You may have been weary about reading this post because the title just sounds so calorie-laden.  While the title accurately describes the picture, it also leads you astray – this is LOW calorie bread, folks.  Like, we’re talking around 50 calories per slice.  And a slice is an EIGHTH of a loaf, not some scrawny piece that you could see through because its so thin.  Seriously.

I didn’t believe it when I found this recipe on Pinterest but the woman who blogged about it first said she actually ate the whole loaf in a sitting because it was so good.  I was curious, so I decided to try it out on friends this week.  Surprisingly, there is a lot of flavor here and my friends were pretty impressed.

Enjoy!

Batter:
  • 1 1/2 c. pureed pumpkin
  • 1/2 c. unsweetened applesauce
  • 1 whole egg
  • 3 egg whites
  • 1 c. all-purpose flour
  • 2/3 c. whole wheat flour
  • 1/2 c. Stevia Cup For Cup sweetener
  • 1/2 c. granulated sugar
  • 1 t. baking soda
  • 1/2 t. ground cinnamon
  • 1/2 t. ground nutmeg
Cream filling
  • 8 oz. reduced fat cream cheese
  • 1/4 c. granulated sugar
  • 1 T. all-purpose flour
  • 2 egg whites
  • 1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2″ loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
Categories: American, Breads, Desserts, Recipes, Snacks | Tags: , , , , | 1 Comment

Dark Chocolate Waffles with Orange Syrup

I literally woke up over the weekend thinking about chocolate waffles for no apparent reason (and after reading this, you might too tomorrow).  Seriously, I don’t know where this notion came from.  But what to top them with?  Oh, oh I know, I know!!  Pick me!  ORANGE SYRUP.  Again, no idea where this came from but I was pretty excited…and on a serious mission to make my dreams come true.  Should I note that I’ve never had chocolate waffles let alone with orange syrup?  That should further prove how random this was.

I fumbled down the stairs, leaving Branden asleep in the bed, determined to find a starting point.  I stared at my cookbook bookcase (yes, we have an entire bookcase) when I had an epiphany.  The Ghiradelli Cookbook I brought back from San Fran last spring was sure to be promising.  B.I.N.G.O.

I’m not a fan of overly sweet breakfast foods so trust me when I say that neither the waffle nor the syrup were overly sweet.  I mean for one, the waffle has very little sugar in it.  The only significant sweetness is from the dark chocolate chips should you choose to add them (and I suggest you do).  And the syrup only had enough sugar in it to ensure it didn’t come out bitter after being reduced.

These waffles would also be beautiful topped with fresh berries and whipped cream for dessert.  Or breakfast – whatever your fancy.

Enjoy!

Dark Chocolate Waffles (makes 8 waffle squares)

  • 1 c. all-purpose flour
  • 1/2 c. unsweetened cocoa
  • 1/2 TBS baking powder
  • 1 TBS granulated sugar
  • 1/4 tsp. salt
  • 1 c. whole milk
  • 2 large eggs, separated
  • 2 TBS canola oil
  • 3/4 c. Ghiradelli 60% Cocoa Chocolate Chips

Preheat a waffle iron.

Sift the flour, cocoa, and baking powder into a bowl.  Add the sugar and salt and whisk to thoroughly mix.  In another bowl, whisk together the milk, egg yolks, and oil. Add to flour and whisk gently until just conbined.

In a clean, dry bowl, beat the egg whites with an electric beater at medium speed until they form soft peaks.  Fold into the batter and mix in the chocolate chips.

Ladle 1/2 of the batter onto the center of the waffle iron.  Close the top and cook until waffle is crispy on both sides.  Follow the manufacturer’s instructions for cooking time.  Serve immediately with orange syrup (recipe follows).

– Waffle Recipe from The Ghiradelli Chocolate Cookbook

Orange Syrup

  • 1 c. orange juice
  • 1 TBS granulated sugar
  • 1 1/2 tsp. corn starch

Whisk ingredients together in a small saucepan and bring to a boil, stirring frequently.  Simmer until thick enough that it coats the back of a wooden spoon.  Remove from heat and allow to cool slightly before topping waffles.

Categories: American, Breakfast, Desserts, Recipes | Tags: , , , | 2 Comments

Frosted Gingerbread Cookies

My Mom makes an insane amount of Christmas cookies every year…no joke, the woman makes TWENTY different kinds.  TWENTY.  Its crazy!  She makes everything from classic cutout cookies to chocolate-raspberry truffles.  I love going to their house over the holidays because the spread of sugar is unending!  All that being said, I never feel the need to make Christmas cookies at this point in my life because I can easily swing by their house after work each day and grab some cookies if I have the notion.

This year, I for some reason wanted some gingerbread – something she doesn’t make (and never has for no particular reason).  She does make soft molasses cookies, however.  But I wanted real gingerbread…cut out in shapes and frosted.  I didn’t really feel the deep desire to make people and draw on faces and clothes, I really just wanted to smear frosting over the top and sprinkle on some fancy sugar.

So hear you go, I found this recipe for Gingerbread Cookies by Alex Guarnaschelli.  I didn’t use her frosting because I prefer my mom’s simple cookie frosting – why mess with a good thing, you know?

Merry Christmas!

  • 1 1/2 sticks lightly salted butter, softened
  • 1 2/3 c. sugar
  • 1 orange, zested
  • 4 c. all-purpose flour, plus 1/2 cup additional for rolling, if needed
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 TBS ground dry ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. kosher salt
  • 2 eggs
  • 1/2 c. dark molasses
  • 1 lemon, juiced

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Categories: American, Desserts, Recipes | Tags: , , , | 1 Comment

Shortbread

Uh oh, guests are heading over and you need a quick and easy cookie that will wow the crowds.  May I make a suggestion?  SHORTBREAD!  This is one of my favorite cookies and its super versitile – drizzle on some chocolate, serve with hot cocoa or coffee, or wrap up a box and give them as a gift (“Thank you for the gift, its so unexpected…I have something for you too!”).

Unfortunately, these are freaky-easy to make which really isn’t good in my household.  Any baked good that requires minimal effort, time and dishes (in other words, can be whipped up on a whim), isn’t good because I will whip them up on a whim…and eat them all before I know what happened.

I got this recipe via an exchange at work – this recipe was a woman’s family recipe brought over from Scotland.  Sounds good enough to me!

Enjoy!

  • 1 stick of butter at room temperature
  • 1 stick of margarine at room temperature
  • 1/2 c. sugar
  • 2 1/2 to 3 c. of flour (depending on humidity)

Preheat the oven to 300° F.

Cream butter and sugar together.  Slowly add flour.  When dough comes together and you can clean the bowl with it, its ready to be rolled out.

Press unto an ungreased cookie sheet as flat as possible.  The dough is very short and the edges need to repeatedly be pushed in when pressing out and rolling. Using a rolling pin, roll the dough out to about half an inch thick.  To prevent dough from sticking to the rolling pin, you can cover the dough with waxed paper to roll.  The shape will be irregular.

Using a fork, poke holes throughout the tip of the dough.  Cut the uncooked dough into 1″ x 2″ rectangles by scoring vertically and then horizontally.  This will prevent the pieces from breaking after being cooked.

Place in the oven for anywhere  from 30 to 45 minutes.  The finished shortbread should not be browned (slightly golden on the bottom is okay).  Go over the cuts with a knife after removing from the oven.  Place shortbread pieces on a cooling rack.

Recipe Courtesy of Lauren Roseberry

 

 

Categories: Desserts, Recipes | Tags: , , , , | 1 Comment

Chocolate Chip Meringue Cookies

I realized I never really completed my thoughts from Thanksgiving recovery…I never shared some of the other things I did to get rid of my insane amount of leftover egg whites!  Why did I have so many leftover egg whites you ask?  THIS was the culprit, plain and simple.  I also made a savory souffle that I’ll be sharing Friday…

Now this little number might make you want to throw some yolks away so you have an excuse to use egg whites.  DON’T DO IT!  I’ve got a solution for you…make aioli and sweet potato fries for dinner + chocolate chip meringue cookies for dessert = zero food waste <= Happy Belly.  How about that for some good math?!?  I like it.

Meringue cookies are super easy to make and really don’t require many ingredients aside from general staples (ok, so things I consider staples).  Want some more good news?  From a cookie perspective, these are pretty healthy.  There’s no added fat, just some sugar and a little bit of chocolate. 

Enjoy!

  • 1/8 tsp. salt
  • 1/8 tsp. cream of tartar
  • 3 large egg whites
  • 1/2 c. sugar
  • 1/4 c. finely chopped bittersweet chocolate (I love me some Ghirardelli 60% chocolate chips.  These things are bigger than normal chocolate chips and the flavor is unbeatable.  I promise, this is one of those things that’s worth splurging on.)

Preheat oven to 225°.

Line 2 baking sheets with parchment paper; set aside.

Place first 3 ingredients in a large bowl, and beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat for 1 minute at high speed or until mixture is shiny. Gently fold in chocolate.

Spoon mixture into a large zip-top plastic bag. Snip a 1/4-inch hole in 1 bottom corner of bag. Pipe swirls on to the prepared baking sheets.

Bake at 225° for 30 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 30 minutes or until dry to the touch. Cool on pans 30 minutes on wire racks. Carefully remove meringues from paper; cool completely on wire racks.

Note: Store meringues in an airtight container at room temperature for up to two weeks.

Cooking Light

Categories: American, Desserts, Recipes, Snacks | Tags: , , , , , | 6 Comments

Pumpkin Bread Pudding with Vanilla Bean Creme Anglais & Spicy Caramel Apple Sauce

WARNING: If you’re watching your waistline during the holiday season, this post is most definitely NOT for you.  Sorry.  Come back later…

If you’d rather indulge in all things delicious, keep reading because this recipe is absolutely sinful.  A big thanks to one of my co-workers, Sarah, who pointed me to this recipe by Bobby Flay…I ended up making it for dessert for Thanksgiving to supplement my ugly pie and it was a huge hit.  Huge.  I didn’t want to share.  So I let everyone eat their helpings and then I took it home and ate it for breakfast the next few mornings.  Seriously, dessert for breakfast…pumpkin is a squash (vegetable-ish = healthy) that was turned sweeter so therefore it must be like a fruit and there’s bread involved and LOTS of eggs.  Translation: acceptable breakfast.  Don’t judge me.

Enjoy!

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, seeds scraped
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons pure maple syrup
  • 1 cup pure canned pumpkin puree
  • 2 tablespoons bourbon
  • Pumpkin Bread, toasted and cubed, recipe follows
  • Vanilla Bean Creme Anglaise, recipe follows
  • Spicy Caramel Apple Sauce, recipe follows
  • Freshly whipped cream

Preheat the oven to 325º. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.

Pumpkin Bread:

  • 4 tablespoons unsalted butter, softened, plus more for greasing
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
  • 2 large eggs
  • 2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.

Vanilla Bean Creme Anglaise:

  • 2 cups half-and-half
  • 1/2 vanilla bean, seeds scraped
  • 5 large egg yolks
  • 1/3 cup pure cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.

Spicy Caramel Apple Sauce:

  • 1 cup heavy cream
  • 1/2 cup apple juice
  • 1 star anise
  • 1-inch piece fresh ginger, peeled and chopped
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple schnapps

Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.

Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

Categories: American, Breads, Desserts, Recipes | Tags: , , , , , | 4 Comments

Maple Bourbon Pecan Pie

This is a really sad post for me.  Don’t get me wrong, this pie was delicious!  I’m sad because I worked sooooo hard (let’s say the better part of an hour) making this beautiful pie crust only to have it totally freak out on me and shrink.  I have NEVER had this happen before and of course it happened when I was baking for Thanksgiving for 12 people.  Lovely.  I’m just going to stick with this is now a “rustic” pecan pie…

Enjoy!

  • 1 pie crust
  • Cooking spray
  • 3/4 c. pecan halves
  • 1/4 c. finely chopped pecans
  • 1/2 c. maple syrup
  • 1/2 c. dark corn syrup
  • 3 TBS brown sugar
  • 2 TBS butter, melted
  • 2 TBS bourbon
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten

Preheat oven to 350°.

Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes.

Combine pecans and remaining ingredients in a bowl, stirring well to combine. Pour filling into prepared crust. Bake at 350° for 38 minutes or until center of pie is almost set (shield edges of piecrust with foil if crust gets too brown). Cool on wire rack.

Categories: American, Desserts, Recipes | Tags: , , , , , , | 7 Comments

My Favorite Coconut Macaroons

This is one of those quick recipes I turn to when there are leftover egg whites in the house.  These macaroons are so ridiculously easy and delicious, it would be a crime to dump those whites down the drain.  Want to kick them up a notch?  Dip the bottoms in melted bitter-sweet chocolate and allow to cool on a parchment-lined baking sheet.

Enjoy!

  • 1 1/3 c. flaked coconut
  • 1/3 c. granulated sugar
  • 2 TBS all-purpose flour
  • 1/8 tsp. salt
  • 2 egg whites
  • 1/2 tsp. vanilla extract

In a small bowl, combine the coconut, sugar, flour, and salt.  Stir in egg whites and vanilla, mix well.  Drop by rounded tablespoonfuls onto greased baking sheets.

Bake at 325° for 18-20 minutes or until golden brown.  Cool on a wire rack.

Categories: Desserts, Recipes, Snacks | Tags: , , , , | 5 Comments

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