Sunday, April 24, 2011

The ladies have requested more delicate, ladylike cookies; so I made some coconut macaroon-like ones using the recipe from the December 10th post.
Yellow cake mix,
1/2 cup oil,
2 large eggs,
3/4 cup chopped maraschino cherries and juice,
1 cup or so of coconut (ground finer in the Magic Bullet) and
2/3 cup finely-ground almonds.

Spread in a jellyroll pan.
Bake for about 20 minutes at 350 degrees F.
The pink icing uses the remaining maraschino cherry juice and more coconut. It's a lovely pink.
Will post photos later.

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