Pre-lenten decadence!

Yield: 1 Servings

Measure Ingredient
1½ cup Unsweetend coconut flakes
1½ \N Powdered sugar
3 tablespoons Heavy cream
½ teaspoon Vanilla extract
1 teaspoon Cocoa
2 tablespoons Cinnamon
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

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