1/2 gallon raspberry sherbet
1/2 gallon pineapple sherbet
Coconut Macaroons
To make coconut macaroons, take 3 1/2 cups to 4 cups coconut and mix with one can sweetened condensed milk. Place on cookie sheet and bake at 350 degrees for 10 minutes flipping once half way through. (Don't burn, but the crunchier the better!!)
Soften ice cream slightly and mix all together. Refreeze!! So good!
Tuesday, February 23, 2010
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