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Alize® cognac
amaretto almond liqueur
Bacardi® Limon rum
Beer / Ale
butterscotch schnapps
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coconut rum
Coffee / Tea
Crown Royal® Canadian whisky
dark rum
gin
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Irish cream
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Mug® root beer
Non-Alcoholic
Other Drinks
Punches
rum
sambuca
Shots & Shooters
Smirnoff® Vanilla Twist vodka
sweetened condensed milk
Tia Maria® coffee liqueur
vodka
amaretto almond liqueur
Bacardi® Limon rum
Beer / Ale
butterscotch schnapps
Cocktails
coconut rum
Coffee / Tea
Crown Royal® Canadian whisky
dark rum
gin
Grey Goose® vodka
Hpnotiq® liqueur
Irish cream
Liqueurs
Marie Brizard® creme de banane
Mug® root beer
Non-Alcoholic
Other Drinks
Punches
rum
sambuca
Shots & Shooters
Smirnoff® Vanilla Twist vodka
sweetened condensed milk
Tia Maria® coffee liqueur
vodka
Macaroons
Ingredients And Procedures
| Ingredients | |||
| 1 | each | egg, separated | |
| 1 | cup | artificial sweetener | |
| 2 | cup | cornflakes | |
| 1 | cup | shredded coconut | |
| 1/2 | cup | pecans, chopped (optional) | |
| 1/2 | teaspoon | almond extract | |
Directions: | |||
| Beat egg white until stiff but not dry. Fold in sweetener equivalent to 1 cup sugar. Add remaining ingredients. Drop by teaspoonfulls onto greased baking sheet. Bake 350F for 12 minutes. Remove from pan at once. Makes about 3 1/2 dozen cookies. | |||
| Rate this recipe! |
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