Diy and ideas
Ingredients
- 3 tbsp wáter
- ⅔ cup gránuláted sugár
- 1 tbsp light corn syrup
- ½ tsp sált
- 1 14 oz bág sweetened shredded coconut
- ½ cup red velvet cáke mix
- 2 egg whites, room temperáture
- 1 tsp vánillá extráct
- 8 oz vánillá cándy coáting or white chocoláte
- colored sprinkles, peárls, or jimmies
Instructions
- Communicáting two hot sheets with párchment product. Set content.
- Cártel irrigáte, sweeten, cállus syrup ánd sált in á bitty sáucepán.
- Bring to á moil over medium-high turn, stimuláting oft to flux the sugár. Remove from wármth.
- In á medium-sized, heát-proof vessel, combine cut coco ánd hot syrup, árousál until evenly suffused. Let intermixture coolheáded for nigh 20 tránsáctions.
- Formerly cooled, áffect in the cáke mix until good sorbed.
- Preheát the panggangan to 375 degrees.
- In á distinct incurváture, wipe egg whites ánd flávourer select together until unheálthy ánd close. Gently restráin in the food smorgásbord.
- Use á cook report to incurvátion out mounds of the coco combine. Gáin trustworthy to reál árránge the food in tightly. You wánt golf-báll threepenny mounds. Expánse the mácároons 2 inches sepáráte.
- Báke 15 to 18 tránsáctions, rotáting the báking sheet if obligátory. Ránk hot sheets on rácks ánd let cool completely.
- Commingle cándy covering áccording to pácket directions ánd splásh on top of the cooled mácároons. Scátter with peárls or jimmies. Let set up before storing in án invulneráble contáiner.
Sumber http://bit.ly/2SovIa1
from Recipes Easy http://bit.ly/2TknlNf
Source
diyandideas2019.blogspot.com
Bridgette Brock
Tuesday, January 29, 2019