Coconut Macaroon Crust Recipe
Ingredients
| Egg white | 1 | |
| Sugar | 2 Tablespoon | |
| Light corn syrup | 1 Tablespoon | |
| Vanilla/Almond extract | 1⁄2 Teaspoon | |
| Flaked coconut | 2 Cup (32 tbs) | |
| Vanilla ice cream/Peppermint ice cream | 1 Quart | |
| Chocolate sauce | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3469 Calories from Fat 1906
% Daily Value*
Total Fat 219 g337.6%
Saturated Fat 165.3 g826.3%
Trans Fat 0 g
Cholesterol 420.9 mg140.3%
Sodium 1219.1 mg50.8%
Total Carbohydrates 322 g107.2%
Dietary Fiber 34.3 g137.3%
Sugars 260.4 g
Protein 70 g140.4%
Vitamin A 79.7% Vitamin C 13.7%
Calcium 127.5% Iron 36.4%
*Based on a 2000 Calorie diet
Directions
Add sugar and beat until mixture will stand in soft peaks.
Add corn syrup and flavor- ing.
Fold in coconut.
Using the back of a fork, press maca- roon mixture firmly on bottom and sides of well-buttered 0-inch pie pan.
Bake in moderate oven (350°F.) for 15 min- utes, or until lightly browned.
Cool.
To serve, fill cold crust with ice cream and pass Chocolate Sauce.
Chef
