RECIPES
10
Cinnamon Macaroons
14 oz. sweetened shredded coconut
¼ tsp. salt
14 oz. sweetened condensed milk
2 egg whites
½ tsp. vanilla extract
cinnamon
1. Preheat the oven to 325° F.
2. In a large bowl, combine the coconut, milk, vanilla and salt. Stir to blend
well.
3. In the mixing bowl, with your mixer on 4–5, whip the egg whites until
firm peaks form.
4. Fold the egg whites into the coconut mixture and stir to combine well.
5. Drop the mixture by heaping teaspoon onto parchment-lined cookie
sheets — these cookies will really stick to your pan if you don’t use the
parchment!
6. Sprinkle each cookie with a little cinnamon, and bake for 20 minutes, or
until the tops are browning.
Makes 2–3 dozen cookies
Ginnys.com 800-544-1590
Peanut Butter Balls
½ cup creamy peanut butter
1 cup powdered sugar
3 Tbsp. butter, softened
8 oz. semi sweet chocolate chips
1. Mix the peanut butter with the butter on low–medium speed. Gradually
mix in the sugar.
2. Roll mixture into 1
"
balls and place on a cookie sheet. Refrigerate at least
30 minutes.
3. Heat the chocolate in a microwave-safe dish, on high, stirring every 30
seconds, until melted.
4. Dip the balls into the chocolate, and remove them with a toothpick. Place
on parchment or wax paper and refrigerate until chocolate hardens.
Makes 1 dozen balls
