Recipe - Pre-Lenten Decadence!

1 One half cup Unsweetend coconut flakes
1 One half Powdered sugar
3 tablespoon Heavy cream
One half teaspoon Vanilla extract
1 teaspoon Cocoa
2 tablespoon Cinnamon
2 tablespoon Powdered sugar

From: Patt Jordan tappys1@means.net

This recipe comes from Donna Ewanciw, chef at the Philadelphia based
restaurant, Moonstruck. I ate there in 1996 and just found the recipe.

Place coconut flakes in food processor and pulse until finely chopped.
Transfer coconut to a bowl, add 1 One half cups powdered sugar, cream, vanilla
and mix well. Spoon out about 1 tablespoon of mixture and roll into a 1"
ball. Repeat process with remaining mixture and set "potatoes" aside to
rest for 1 hour.

Combine remaining cocoa, cinnamon and sugar in a small bowl. Dredge each
"potato" in mixture and shake off excess. Cover with plastic wrap and store
in refrigerator. Makes 20.

Posted to TNT Recipes Digest by YNRN11F@prodigy.com (TNT RECIPES LIST) on
Feb 22, 1998