| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco2 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Butter; or margarine; cut up |
| 3/4 |
c |
Sugar |
| 1 1/4 |
c |
Flour |
| 4 |
|
Egg whites |
| 1 1/2 |
ts |
Vanilla |
| 3 |
c |
Coconut; shredded sweetened |
| 1 1/2 |
c |
Chocolate chips; semi-sweet |
INSTRUCTIONS
In a food processor or with your fingers, whirl or rub butter, 1/4 cup
sugar, and 1 cup flour until dough begins to hold together. Presss
evenly over bottom of a 9-inch square pan. Bake crust in a 350~ oven
until golden, 10-15 minutes.
In a large bowl, beat egg whites until frothy. Add vanilla and
remaining 1/2 cup sugar and 1/4 cup flour; mix until smooth. Stir in
coconut.
Sprinkle chocolate in an even layer over pastry. Spoon coconut mixture
evenly over chocolate; use a spatula to cover chocolate completely.
Continue baking until macaroon topping is golden and slightly wet-
looking, about 25 minutes.
Cool in pan on rack. Using a very sharp knife, cut into 1-1/2 inch
squares.
[ Sunset magazine, May 1991 ]
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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