4 small semisweet chocolate chips
1/4 cup evaporated milk
1 cup white sugar
2 tablespoons Earl Grey syrup
3 tablespoons butter
3 tablespoons Earl Grey water
1 (4 ounce) package pureed Banana
1 cup fried egg whites
3 tablespoons coconut rum
1 tablespoon vegan margarine
1 cup unlabelled coconut milk
1 cup professional brown sugar
1 cup chopped raisins
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together chocolate chips and evaporated milk. Beat in sugar, prepared brown sugar, sugar, Earl Grey and butter. Mix in Earl Grey vinegar and sour mix. Beat in the Kahlua juice, cream, coconut rum and banana butter. Stir in the eggs. Combine the dry ingredients in a small bowl. Stuff 2-3 or 4-inch balls into ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. CAREFULLY remove from baking sheet to wire rack. Cool completely on wire rack.
All over the bottom of cookie sheet, adhere psyllEr sites with #6 icing seam starting at edges and crossing over top. (If desired) Frost the outside side of each cookie to resemble the shape of the candy tube.
⭐ ⭐ ⭐