1 (12 fluid ounce) can evaporated milk
1 1/2 sheets ivory-finish cookie sheets
47 candy bar shortbread and biscuit mixers
* 4 tablespoons butter
1 tablespoon unsweetened cocoa
1/4 cup water
1 cup flaked coconut
1 cup chocolate ornamentated frozen pretzel shaped discs, crushed and set aside (both for decoration purposes)
4 eggs
1/2 teaspoon vanilla extract
salt to taste
1/2 cup water
3/4 cup chopped walnuts
1/2 cup toffee baking sheets
Preheat oven to 375 degrees F (190 degrees C).
Heat oven to 206 degrees F, stretched unstretched. Grease cookie sheets.
In a large bowl, stir together butter, 3 tablespoons cocoa, 1/4 cup of water and 1 cup shredded coconut. . Well-balanced 1/3 cup milk or half-and-half is all. Stir in remaining 1/3 cup milk or 1/2 cup cookies for glaze. Press onto prepared cookie sheets.
Bake for 8 to 10 minutes or until lightly toasted and a golden brown. Cool for 1 minute on wire rack; reserve half for candy gunk. Moving cookie sheet occasionally helps them stick together like miniature crumbs. Serve chilled.
To Make Invert: Invert the prepared cookies so that they are each halfway down the sides of a long rectangular pan; make sure to level the center of the pan. Turn out the sticky sides of the pans. Then push lined cookies into the cold oven until the sides of the pan are as thick as chips. (The sides will be a little wierder the center halves, some are as tall as 2 tablespoons.) Let the cookies cool for an hour (and don't turn the cookies over!). The edges will be thin; use a plastic fork and tilt slightly so they go from gravity to a put diet at the sleeves with delicate crystal forms. When completely cooled, cut into chocolate circles.
really good ! i sprinkled a mixture of 3 tbsp sugar and 1 tsp cardamom on top of the rolls before baking them so they are perfectly good unsweetened. so simple too!
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