Nut Crunch Image

Nut Crunch

4#            B. sugar (brown sugar)                    1

3 1/2#      shortening                                        14 oz.

1 oz.         salt                

2 oz.         soda (baking soda)                          1/2 oz.

1/4 oz.      maple flavor

1/4 oz.      lemon

1 1/4 pts.  eggs                                                 3 eggs

2 1/2#       macaroon coconut                           10 oz.

1#             nuts                                                  4 oz.

5#             flour                                                  1 lb. 4 oz.

Also See

Original Recipe

Nut Crunch Recipe
Nut Crunch
Coconut Rocks Image

Coconut Rocks

3 #              B. sugar (brown sugar)

2 #              shortening

1 oz.           soda  (baking soda)

12 oz.         P. butter  (peanut butter)

12               eggs

6 oz.           nuts

1 1/2 #        oats

1 1/4 #        coconut

2 # 12 oz.   flour

Also See

Original Recipe

Coconut Rocks Recipe
Coconut Rocks
Toasted Coconut Marshmallows Imag

Toasted Coconut Marshmallows and Pecan Puffs


  • 3 lbs. macaroon coconut


  • 1 lb. honey
  • 1 lb. glucose


  • 2 lbs. square marshmallows


  1. Spread the macaroon coconut 1/2 in. thick in a flat pan.
  2. Obtain large, deep pan for mixing the syrup around marshmallows.

Step I

Place pan of coconut (A) in oven and toast to a light brown.

Step II

Warm (B) to a thin syrup.

Step III

Take (C) and place in deep pan.  Pour 5 oz.  of syrup over marshmallows.  Mix the marshmallows until sticky with syrup.

Step IV

Roll syrup-covered marshmallows in pan of toasted coconut.

Step V

Store in air tight containers.

Special Comments

  1. Repeat the above process with additional lots of marshmallows to make larger quantities.
  2. The syrup if not entirely used may be stored away for future use.  Reheat before using.

Pecan Puffs

Same as above except marshmallow are rolled in crushed pecans instead of coconut.

Also See

Original Recipe

Toasted Coconut Marshmallows and Pecan Puffs Recipe page 1
1. Toasted Coconut Marshmallows and Pecan Puffs
Toasted Coconut Marshmallows and Pecan Puffs Recipe page 2
2. Toasted Coconut Marshmallows and Pecan Puffs
Macaroonies Imagge


Adapted by Ann Pillsbury

Crisp macaroons with morsels of chocolate.

BAKE at 325° for 12 to 15 minutes.

MAKES about 3 dozen cookies.

  • 2 eggs
  • 1/8 teaspoon salt
  • 3/4  cup sugar
  • 1/2 cup Pillsbury’s BEST All Purpose Flour
  • 1 tablespoon Land O”Lakes Butter, melted
  • 2 cups flaked coconut
  • 1 6-oz. pkg. (1cup) Nestle’s Semi-Sweet Chocolate Morsels
  • 1 teaspoon grated lemon or orange rind
  • 1 teaspoon Burnett’s Pure Vanilla

Beat eggs and salt until foamy.  Gradually add sugar; continue beating until thick and ivory colored, 5 to 7 minutes. Fold in flour and butter.  

Stir in coconut, chocolate morsels, lemon rind and vanilla.  Drop dough by rounded teaspoonfuls onto lightly greased and floured cookie sheets.  

Bake at 325° for 12 to 15 minutes until delicately browned.  Cool 1 minute; remove from cookie sheet.

Also See

Original Recipe

Macaroonies Recipe