2 c. well-crumbled coconut or almond macaroons (the soft ones)
8 Tbs. butter
1 c. heavy cream
2 Tbs. sugar
2 c. peeled & coarsely chopped eating apples
1/2 c. raspberry jam, thinned with water if necessary
Saute the coconut in butter over low heat, tossing constatnly, just
long enough for them to absorb the butter. Remove from heat &
contnue to stir & toss so they don’t stick together. Let cool..
Whip cream with sugar until stiff. In a 2 quart bowl, arragne
alternating layers of coconut, apple slivers & whipped cream,
making 2 layers of each. Swirl half the jam into each layer of cream.
Serves 6.
540 cal, 38 g fat, 95 mg chol, 183 mg sod