Macaroon Dessert Recipe
Ingredients
| 1 small flat can crushed pineapple | ||
| Marshmallows | 20 | |
| Almond extract | 1/4 Tablespoon | |
| Coconut macaroons | 16 | |
| Whipping cream | 1 Cup (16 tbs) | |
Directions
Heat marshmallows and pineapple in double boiler; add almond extract.
Cool.
Line a bread pan both length wise and crosswise with waxed paper for easy removal from pan.
Crumble 8 coconut macaroons and put into pan.
Whip cream and add to cooled pineapple mixture.
Pour into pan.
Crumble 8 macaroons on top.
Let sit overnight.
Take out of pan and slice.
Garnish with maraschino cherry.
Cool.
Line a bread pan both length wise and crosswise with waxed paper for easy removal from pan.
Crumble 8 coconut macaroons and put into pan.
Whip cream and add to cooled pineapple mixture.
Pour into pan.
Crumble 8 macaroons on top.
Let sit overnight.
Take out of pan and slice.
Garnish with maraschino cherry.
Chef
