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