Yield: 1 Servings
|1½ cup||Unsweetend coconut flakes|
|1½ \N||Powdered sugar|
|3 tablespoons||Heavy cream|
|½ teaspoon||Vanilla extract|
|2 tablespoons||Powdered sugar|
>From: Patt Jordan <tappys1@...> 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 1½ 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@... (TNT RECIPES LIST) on Feb 22, 1998