CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-08-13
Serves: 7-8
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- stale french or italian bread sliced very thick 2 inches.
- coconut
- 1 can of eagle brand milk
Instructions
Sounds wierd but it is a girl scout favorite. Dip the slices of bread in Eagle milk and roll in coconut. Then roast on a stick like a marshmello until coconut is toasted. YUMMMYY!!!
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