Baking

<a href="https://pin.it/6cosrkQ">pin.it/6cosrkQ</a> 
Cooking time : 30 min 
Servings: 11 
Short cake layers:
• 10 tablespoons unsalted butter
• 1 1/4 cups granulated sugar
• 3 large eggs 
• 2 3/4 cups all purpose flour sifted
• 1 teaspoon salt 
• 1/4 teaspoon baking soda
• 2 1/4 teaspoon baking powder 
• 2 teaspoon vanilla extract 
• 1 1/3 cup Milk
• 2 tablespoons condensed milk 

Strawberries:
•	4 cups fresh cleaned and cut strawberries 
•	1/4 cup granulated sugar

Whipped Cream:
•	4 ounce cream cheese 
•	2 cups whipping cream cold
•	1/2 cup powdered sugar sifted
•	1 teaspoon vanilla extract

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Strawberry Layered Shortcake — @undefined's mag on Magma

Holidays

Food

<h2>Coconut Macaroon ￼ ingredients￼￼</h2>
<ul>
 <li>1 bag bakers sweetened shredded coconut </li>
 <li>1 can condensed milk</li>
 <li>2 egg whites/beaten </li>
 <li>1 teaspoon vanilla </li>
 <li>1/2 cup sliced almonds</li>
 <li>1 bag of Chocolate Chips</li>
</ul>

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Turn the page for instructions ———-&gt;

<a href="https://www.onceuponachef.com/recipes/coconut-macaroons.html">Instructions</a> 
Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
Note: There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake (see package in the first picture on this page).
Note: 7/8 cup = 3/4 cup plus 2 tablespoons
Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Personally my favorite baked goods to have during Passover. Highlights recommend this easy and delicious recipe🤗 <img class="size-full"><img class="size-full">

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