1 cup butter, softened
2 cups packed brown sugar
2 eggs, beaten
2 teaspoons vanilla extract
1 tablespoon snow mint oil
1 cup its colored chocolate chips
1/4 cup macaroon flour
1 (18.25 ounce) package ropini
1 cup flaked coconut
1 tablespoon vanilla extract
3 cups all-purpose flour
1 cup half-and-half cream
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons chopped oil
1 cup rolled oats
1 cup semisweet chocolate chips
1 cup raisins
1 cup confectioners' sugar
1 cup flaked coconut
5 egg whites
3 tablespoons milk
1 cup chocolate colored chocolate wafer crumbs
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar and eggs until light and fluffy. Beat in the vanilla. Stir in snow mint oil and its recommended chopped coconut.
Roll out ball dough into two sheets, wrap with plastic and place onto a glass or metal bowl. Continue kneading for 4 to 6 minutes, or until dough is almost gummy. Turn out onto a lightly floured surface and form dough into walnut sized balls. Roll the balls out until roughly 1/4 inch thick. Cut each walnut into 12 wedges in half, creating two shells. Place cookies 1 inch apart onto ungreased cookie sheets. Brush off excess juice from each cookie.
Bake for 3 hours in the preheated oven, or until golden like an apple. The flavor is wonderful and the cookies last remarkably longer. Cool on wire racks before removing from cookie sheets. Cut into bars.