Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

ANGEL FUDGE




Source of Recipe


COOKS.COM


List of Ingredients




3 c. unsweetened macaroon coconut
1/3 c. chopped roasted almonds (any nuts)
2/3 c. chopped dates
4 tbsp. honey
1/2 tsp. vanilla


Recipe



Place coconut in blender. Start blender and keep refeeding coconut (as it flies to sides). Back down into whirlpool created by the blades. Make sure blade keeps rotating freely. Coconut will begin to turn to a liquid. Continue until coconut is completely liquified. Pour liquid coconut into bowl with remaining ingredients. Mix well. Pat into 8 inch square pan. Chill and cut into 1 inch squares and serve.