DeTomaso Mailing List: August 99, Message #200

Have I died and went to Macaroon heaven?!
thanks Jack! :-)
-----Original Message-----
From: Jack Tunnell <jtu951@airmail.net>
To: Multiple recipients of list <detomaso@realbig.com>
Date: Wednesday, August 04, 1999 6:43 PM
Subject: Macaroon stuff - delayed Pantera content


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Almond Macaroon Brownies

ingredients for 1 servings :

3 oz Cream cheese
6 T Butter or margarine
3/4 c Sugar
3 Eggs
1/2 c Flour
1 T Flour
1 2/3 c Flaked coconut
1 c Whole blanched almonds
6 oz Semisweet chocolate
1/2 t Vanilla
1/2 t Baking powder
1/4 t Salt
preparation:
Beat cream cheese and 2 tablespoons butter until softened.
Beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and
coconut. Reserve 16 whole almonds, chop the rest. Stir in
1/3 cup chopped almonds; set aside. Melt 5 oz chocolate and
remaining butter (4 T) over low heat, until melted. Remove
from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2
eggs. Stir in 1/2 cup flour, baking powder and salt. Add
remaining chopped almonds. Spread cheese batter on top.
Garnish with whole almonds. Bake for 40 minutes until cake
tester comes out clean, don't overbake. Melt remaining
square of chocolate and drizzle over the brownies. Cool in
pan. Cut into squares. Recipe can be doubled.
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Hawaiian Macaroon Bars
Moist and rich -- an excellent "keeping" cookie if stored in
an airtight container.
Ingredients:

3/4 cup sugar
1/2 cup butter or margarine, at room temperature
2 eggs, at room temperature
1/3 cup flour
1/3 cup milk
2 Tbsp almond-flavored liqueur
17 oz pkg (2 cups) shredded coconut, divided
Directions:
Preheat oven to 325 degrees F. Butter a 9-inch square pan.
Beat sugar and butter with electric mixer until light and
fluffy, 2-3 minutes. Beat in eggs, one at a time. Add flour,
alternating with the milk and liqueur. Stir in 1.5 cups
coconut. Spread batter in pan and sprinkle with remaining
coconut. Bake 40-50 minutes until golden brown. Cool in pan
before cutting.
Makes 24 bars, 1x3-inches

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*******MACAROON KISS COOKIES*******

Ingredients

1/3 cup BUTTER
3 OZS CREAM CHEESE,(softened)
3/4 cup SUGAR
1 EGG YOLK
2 teas. ALMOND EXTRACT
2 teas. ORANGE JUICE
1 1/4 cups (unsifted) FLOUR
2 teas. BAKING POWDER
1/4 teas. SALT
5 cups FLAKED COCONUT...(14 ounce package)
54 HERSHEY KISSES~~~~YUMMY!!!!!!!!!!! (UNWRAPPED OF COURSE)
Directions
EASY TO FOLLOW FOR THE ****NOVICE****
Cream butter,cream cheese and sugar in large mixer bowl
until light and fluffy. Add egg yolk, almond extract and
orange juice; beat well. Combine flour, baking powder and
salt; gradually add to cream mixture. Stir in 3 cups of the
"COCONUT" Cover tightly and rest for an hour or
so...:>>>>>>>>>...
Then...Shape dough into 1-inch balls; and roll in remaining
"COCONUT"
Place on ungreased cookie sheet. BAKE at 350 for 10 mins.or
until lightly browned.Remove from oven; IMMEDIATELY press
"unwrapped" Kisses on top of each cookie.Cool 1 min.
Carefully remove from cookie sheet;Cool Completely on Wire
Rack...
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Chocolate Macaroon Turtles
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Preparation time: 35 minutes
Ingredients:
7 oz almond paste
1/2 cup cocoa powder
1/4 c granulated sugar
2 large egg whites
2 cups pecan halves, as needed
1 Preheat oven to 400ºF(200ºC). Combine all of the
ingredients, except for the pecans, in the bowl of a food
processor. Process until smooth. Spoon the mixture into a
zip-top plastic bag.
2 Arrange the pecans on a baking sheet in star patterns to
form the shape of the turtle bodies. Cut off a 1-inch piece
from the corner of the plastic bag.
3 Pipe the mixture out in the center of the pecans to form
the "shells" of the turtles.
4 Bake until the surface of the "shells" begins to crack and
is set, about 15 minutes.

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