1 cn (14oz) sweetened condensed 2 tb Unsweetened cocoa powder
Milk 2/3 c Whipping cream
2 tb Hazlenut liqueur or water Coconut crusts
2 tb Water Toasted coconut, optional
1 pk (4svng) instant chocolate Whipped cream, optional
Pudding mix
COCONUT CRUSTS
1 pk (13 3/4oz) soft macaroons 1/3 c Butter or margarine, melted
1 c Finely chopped pecans
Combine sweetened condensed milk, liqueur or water and water. Add
pudding mix and cocoa powder. Beat until smooth. Cover and chill 5
minutes. Beat 2/3 cup whipping cream to soft peaks; fold into
chocolate mixture. Mound into coconut crusts. Chill 2 to 24 hours.
Garnish with additional whipped cream and toasted coconut if desired.
Coconut Crusts:
Mix macaroons, pecans and butter. Press 1 tablespoon mixture into
bottom and up sides of 36 well-greased 1 3/4″ muffin cups. Bake in a
375 degree oven 8-10 minutes or till edges are browned. Cool on rack.
Loosen; remove from cups.
BH&G Holiday Appetizers 94 Carolyn Shaw 6-95.
Yields
36 servings
