mounds

  1. Coconut Centers...24 ounces flaked coconut...1 pound confectioners' sugar, sifted...1 can sweetened condensed milk

    Mix ingredients well. Roll into1-inch balls and chill thoroughly or freeze. Freezing is not necessary, but it helps the chocolate set up quickly.

    Chocolate Coating...12 to 24 ounces semisweet chocolate...

  2. 1 1/2 pounds confectioners' sugar ...2 cusp chopped nuts ...1 can sweetened condensed milk...7 ounces flaked coconut...3 (6 ounce) packages semisweet chocolate chips...

  3. 1 (15 ounce) can sweetened condensed milk...1/2 cup butter or margarine...1 pound confectioners' sugar...12 ounces coconut...24 ounces semisweet chocolate...

  4. 1 cup milk...24 large marshmallows...1 cup granulated sugar...1 (14 ounce) package coconut

    Heat until dissolved, then add coconut.

    Second Topping...1 1/2 cups granulated sugar...1/2 cup milk...1/2 cup (1 stick) butter...

  5. 24 large marshmallows...1 cup milk...1 (7 ounce) package coconut

    Cook milk, sugar and marshmallows until melted. Add coconut. Spread between layers and on top of cake.

    Icing...2 tablespoons cocoa or 2 squares unsweetened chocolate...1/2 cup (1 stick) margarine...16 large marshmallows...1 box confectioners’ sugar...

  6. 1 can sweetened condensed milk ...14 ounces angel flake coconut ...2 pounds confectioners' sugar ...1 cup pecans, chopped ...1 (12 ounce) package semisweet chocolate chips ...

  7. Source: Jewish Holiday Style - Rita Milos Brownstein

    5 cups flaked sweetened coconut ...3 egg whites ...1/2 cup granulated sugar ...

  8. 1/2 cup butter...3 eggs, slightly beaten...3/4 cup granulated sugar...1/2 cup all-purpose flour...1 teaspoon vanilla extract...2/3 cup sweetened condensed milk...

  9. 1 1/2 teaspoons baking powder...1/4 teaspoon salt...1/2 to 3/4 teaspoon aniseed, crushed...1/2 cup milk...2 tablespoons water...2 tablespoons vegetable oil...2 large eggs...

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