Tante Becks Macaroon Coconut Custard

• 24 coconut macaroons
• 1 cup condensed milk
• 1 cup evaporated milk
• 1 3/4 cups water
• 1 teaspoon coconut extract (or vanilla)
• 2 teaspoons Kahlua (optional)
• 1/4 cup sugar
• 2 tablespoons gelatin
• 1/2 cup water
• 4 eggs, lightly beaten
• 1/2 teaspoon salt
• whipped cream
• toasted coconut flakes

1. Soften gelatin in 1/2 cup of water. Set aside.
2. Combine milks, 11/2 cups water, sugar, eggs, & salt.
3. Cook custard in a double boiler, stirring frequently until custard coats the spoon.
4. Add gelatin, Kaluha, & coconut extract.
5. Stir until smooth. Remove from the heat and cool, stirring occasionally.
6. Line a 2-qt. dish(I prefer glass) with the macaroons.
7. Cover with the custard. Chill until set.
8. Garnish with whipped cream and toasted coconut.

coconut macaroons, condensed milk, milk, water, coconut, kahlua, sugar, gelatin, water, eggs, salt, whipped cream, coconut flakes

Taken from www.food.com/recipe/tante-becks-macaroon-coconut-custard-162740 (may not work)