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"A recipe from the 70's ... coconut and rum extract!" — Rosemarie Magee
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2 (3.5 ounce) packages flaked coconut, toasted
2/3 cup sweetened condensed milk
1 teaspoon rum flavored extract
1/4 teaspoon ground ginger
1/2 cup red and green candied cherries, halved
Great tasting and very easy to make. Warning: when toasting your coconut, check it frequently. I found out the hard way that coconut burns very quickly!
I wasn't too crazy about these, maybe I did something wrong. I thought they browned too quickly, and if I reduced the baking time, they weren't quite done. Just not what I was looking for.
7 Ratings
great flavor. great for adding variety to the dessert tray. Will make again.
These had excellent flavor, but they got a bit too crispy. I cooked them just until a bit golden brown - next time I will take them out earlier.
Excellent, easy recipe! Take care toasting coconut, it toasts quickly! Cooked beautifully, crunchy on the outside, soft and gooey on the inside -very coconutty and not too sweet!
good flavor but found out that foil needs to be coated with cooking spray to come off easily.
* Percent Daily Values are based on a 2,000 calorie diet.
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