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|Coconut Macaroons from White Bread|
"Chewy coconut macaroons using three elements BELIEVE me you need to strive them! I could never consider my elderly neighbor made those from bread until I tried them myself and I hate condensed milk but no longer in this recipe!"
- sixteen slices white bread
- 1 (14 ounce) can sweetened condensed milk
- 1 (7 ounce) package deal sweetened flaked coconut
|Prep : P1D||Cook : 48M||Ready in : P1D|
- Trim crusts from bread slices, and reduce every slice into thirds. Lay out the slices on cookie sheets to dry out - a few hours or overnight. Turn over once for even drying. It is essential that they dry out very well like croutons.
- Preheat the oven to 350 stages F (one hundred seventy five degrees C). Coat cookie sheets with cooking spray.
- Pour the sweetened condensed milk right into a shallow dish, and positioned the coconut in a separate bowl. Dip bread pieces in the condensed milk, after which inside the coconut. Lay at the greased baking sheets.
- Bake for six to10 minutes inside the preheated oven, until lightly toasted. Be careful, as the sweetened coconut flakes have a tendency to burn effortlessly. Remove from baking sheets and allow to chill.
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