Tante Becks Macaroon Coconut Custard - cooking recipe

Ingredients

24 coconut macaroons
1 cup condensed milk
1 cup evaporated milk
1 3/4 cups water
1 teaspoon coconut extract (or vanilla)
2 teaspoons Kahlua (optional)
1/4 cup sugar
2 tablespoons gelatin
1/2 cup water
4 eggs, lightly beaten
1/2 teaspoon salt
whipped cream
toasted coconut flakes

Preparation

Soften gelatin in 1/2 cup of water. Set aside.
Combine milks, 11/2 cups water, sugar, eggs, & salt.
Cook custard in a double boiler, stirring frequently until custard coats the spoon.
Add gelatin, Kaluha, & coconut extract.
Stir until smooth. Remove from the heat and cool, stirring occasionally.
Line a 2-qt. dish(I prefer glass) with the macaroons.
Cover with the custard. Chill until set.
Garnish with whipped cream and toasted coconut.