CHOCOLATE HAYSTACKS from "Grandma Rose's Book of Sinfully Delicious Snacks, Nibbles, Noshes and Other Delights" by Rose Naftalin (Random House, 1978).
St. Paul Pioneer Press Makes 5 dozen. 4 squares unsweetened chocolate 4 tablespoons butter 4 eggs 2/3 cup sugar 1/2 teaspoon salt 4 cups coconut 1 1/2 cups blanched almonds, toasted and ground 2 teaspoons vanilla To prepare oven, cookie sheets: Preheat oven to 325 degrees. Grease cookie sheets or line with parchment. Set aside. To make cookies: In small pan, melt chocolate and butter in oven. Remove from oven. Place in large bowl. Add eggs, sugar, coconut, almonds and vanilla. Stir until smooth. To bake cookies: Drop teaspoonfuls onto cookie sheet. Bake for 15 minutes. Using wide spatula, remove from pan while still warm. Serve in paper cups. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
