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Tante Becks Macaroon Coconut Custard

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“This recipe goes back to before I was born! I have made some changes for todays cook, but it tastes the same as when I was a kid. It was from a handout from Public Health in NYC that she had.”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.

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