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Ингредиенты
- 1 c. semi-sweet chocolate chips
- 1 can evaporated lowfat milk - (5 ounce)
- 1Â 1/4 c. vanilla cookie crumbs
- 1Â 1/4 c. ginger snap cookie crumbs
- 1/2 c. confectioners' sugar sifted
- 1/2 c. finely-minced walnuts
- 1/3 c. Kahlua liqueur
- 1 tsp pure vanilla extract
- 2 c. shredded coconut
Инструкции
- Heat the chocolate chips in evaporated lowfat milk in a pot over low heat, stirring constantly, till well blended. Remove from the heat and set aside to cold for about 30 min. Combine all other ingredients except the coconut; stir into the chocolate mix, blending well.
- Shape the mix into 1- to 1 1/2-inch balls (if the dough is too moist, add in up to 1/3 c. more cookie crumbs), then roll in coconut. Let air-dry for 2 hrs on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy c..
- This recipe yields about 4 dozen.
- Comments: Instead of Kahlua, try Grand Marnier, creme de cacao or possibly another liqueur. For a festive touch, add in green or possibly red sprinkles.
- 12-09-2001"
- Yield: 48 cookies
