| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Philadelphia |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Unsweetend coconut flakes |
| 1 1/2 |
|
Powdered sugar |
| 3 |
tb |
Heavy cream |
| 1/2 |
ts |
Vanilla extract |
| 1 |
ts |
Cocoa |
| 2 |
tb |
Cinnamon |
| 2 |
tb |
Powdered sugar |
INSTRUCTIONS
>From: Patt Jordan <tappys1@means.net>
This recipe comes from Donna Ewanciw, chef at the Philadelphia based
restaurant, Moonstruck. I ate there in 1996 and just found the recipe.
Place coconut flakes in food processor and pulse until finely chopped.
Transfer coconut to a bowl, add 1 1/2 cups powdered sugar, cream, vanilla
and mix well. Spoon out about 1 tablespoon of mixture and roll into a 1"
ball. Repeat process with remaining mixture and set "potatoes" aside to
rest for 1 hour.
Combine remaining cocoa, cinnamon and sugar in a small bowl. Dredge each
"potato" in mixture and shake off excess. Cover with plastic wrap and store
in refrigerator. Makes 20.
Posted to TNT Recipes Digest by YNRN11F@prodigy.com (TNT RECIPES LIST) on
Feb 22, 1998
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