Recipe - Coconut-Almond Macaroons

1 Fresh coconut

TOOLS NEEDED
1 Ice pick or nail
1 Mallet or hammer
1 Strong Awl Or Screw Driver
With A Pointed; Tip
1 Fine Grating Blade For Food
Processor

Tap a hole in each "eye" of the coconutthere are three. Turn coconut
upside down over a small bowl, and drain all liquid. This liquid is not
coconut milk; however it may be strained and used as a flavoring ingredient
after heating over low heat and reducing to half of its original volume. It
will have a strong coconut flavor. After drained, place coconut on a cookie
sheet and bake in a 350øF oven for 20 to 30 minutes, or until the shell
cracks. Remove from oven, wrap in a towel and tap with a hammer. Separate
shell from meat (meat will separate easily). Peel off brown skin with a
vegetable peeler. The coconut meat can now be grated by hand or cut into
pieces and processed in your food processor, using the steel blade or the
grating/shredding disc.

Recipe by: In Love W/Food Proc. P34 & 35

Posted to MCRecipe Digest V1 #1007 by Mitch mmitchfay@worldnet.att.net
on Jan 12, 1998