Sunday, April 4, 2010
2 lbs. of carrot, grated
2 cups of granulated sugar
1 pack of petit boure biscuits (about 25 of them),crushed
1 cup of finely chopped walnuts
Cinnamon to taste
Grate the carrots and then cook the carrots with sugar until no more moisture, set aside to cool at room temperature. When cooled, mix with the walnuts and crushed biscuits. Hand roll into medium size balls. Sprinkle the coconut on top. Indention on top, put the whipped cream in the indention and place the garnish on top.
Garnish can be golden rasin, jelly bean, jordon almonds, etc.