"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for BARBARA WALTERS CHOC. COCONUT COOKIES, by Evelyn Miller, is from The Miller Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 CAN EAGLE BRAND mILK 4 OZ. UNSWEETENED CHOCOLATE 1/4 t. salt 2 1/2 c. shredded coconut 1 t. vanilla 1/2 c. chopped nuts
Intop of double boiler, combine milk, chocolate and salt. Cook until choc. melts and mixture thickens. Remove from heat and stir in remaining ingred. Drop from rounded tsp. 1" apart on greased cookie sheet. Bake 8-10 min. at 350 degrees.
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