Recipes Submitted by Users

Ingredients:

1 pack (200g) Franklin Baker^® Tender Fresh^® Sweetened Coconut Flakes
1/3 cup all-purpose flour
1/4 teaspoon salt
210 ml sweetened condensed milk
1 teaspoon vanilla flavor

Procedure:

Preheat oven to 325°F (162°C). Line cookie sheets with parchment paper or aluminum foil. In a large bowl, stir together the flour, Franklin Baker^® Tender Fresh^® Sweetened Coconut and salt. Add sweetened condensed milk and vanilla flavor and mix using your hands until well blended. Using a tablespoon or ice cream scoop, form macaroons into mounds and drop onto the prepared cookie sheets. Bake for 12 to 15 minutes or until edges of cookies are toasted. Transfer cookie sheets to a cooling rack and let cool completely.

Ingredients:

Procedure:

Preheat oven to 350°F. Grease 13x9 inch baking pan. Combine flour, baking powder and salt. Melt butter over low heat. Remove from heat. Stir in brown sugar and egg. Add eggs one at a time until well blended. Stir in flour mixture into sugar mixture and mix until well blended. Stir in Tender Fresh^® Flakes and peanuts. Spread batter evenly in prepared pan. Bake for 30 minutes. Cool completely and cut into bars.

Ingredients:

Procedure:

Preheat the oven to 350ºF. Cream butter, sugar, egg, vanilla and rum extract. Mix in pre-blended flour and salt. Stir in pre-soaked raisins, rolled oats and Toasted Coconut Flakes. Drop rounded teaspoons of dough about 1-inch apart onto cookie sheet lined with parchment paper. Press evenly to flatten dough. Bake for about 8-10 minutes until golden brown.

***55 grams of chopped raisins soaked in 12 grams hot water.

Ingredients:

Procedure:

Cream shortening, sugar and vanilla. Add eggs and mix well. In a separate bowl, mix sifted flour, baking soda and salt. Blend into the creamed shortening. Stir in Golden Toasted^® Niblets. Roll teaspoonful of mixture into a ball. Place on baking sheets and press with a fork. Bake for 8-10 minutes or until brown at 375ºF. Cool and serve.