*The contents in this Blog is for mature adults only.
Prep Time: 15 Min
Servings: 40 Fingers
Ingredients
1 Bag (14 oz.) Coconut
6 T. Flour
1/4 t. Salt
1 t. Almond Extract
4 Egg Whites
1 bag Dark Chocolate Chips
1/4 Bar Paraffin Wax
Directions
Preheat oven to 325. Mix Coconut, Flour and Salt. Add Almond Extract and Egg Whites until well blended. Shape into 3" by 1" "fingers" on an ungreased cookie sheet. Bake at 325 for 18-20 Minutes or until bottoms and peaks are golden brown. Cool on drying rack. Next, prepare the chocolate mixture. In a microwave safe bowl combine entire bag of Chocolate Chips and Bar of Paraffin Wax. Melt for 5 minutes in Microwave, stirring occasionally. Dip one end of the Macaroon cookie into the Chocolate mixture. Cool on wax paper.
What a Penis
The first attempt to make these was a complete waste of time. The original recipe called for Almond Paste. However, Almond Paste is not an easy baking item to come by. After multiple times to Cub Foods (who assured us it was on back order) and a phone call to Hy-Vee, we decided to give Marzipan a try (as a substituent for the Almond Paste). Um, how do I describe Marzipan? In the real world, it's a confection consisting primarily of sugar and almond meal. In Abbi's world? It's as solid as a freaking rock. Lets just say that if you decide to bake with Marzipan be prepared for dough that will end up looking like a small wiener (if you're trying to get dough into a "finger" shape) before you bake it, then a fluffy wiener while it's baking and then after cooling it is a sad, sad flaccid wiener. At least for us. Because we were trying to make fingers! Who would have thought that would occur from a can of rock? Trust us. It does. And no woman likes a small, wanna-be-fluffy yet ends up flaccid wiener. Whew! So what's the good news? Follow this recipe above and you will have the best Macaroon's in the entire universe. Enough said, check out the pictures below. They are delicious.
To Come
No comments:
Post a Comment