Ingredients
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8 soft coconut macaroons
1 (16 1/2 ounce) can dark sweet cherries, pitted, drained
1 (16 ounce) can sliced peaches, drained
1 (15 1/4 ounce) can pineapple chunks, drained
1 (17 ounce) can apricot halves, drained
1 (16 ounce) can pear halves in natural juice, drained
1 (21 ounce) can cherry pie filling
1/2 cup brandy
Preparation
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If you cannot find coconut macaroons, just toast 1 (7 oz.)or 1 (14 oz) bag of plain coconut, depends on how well you like coconut.
Preheat oven to 400 degrees.
Crumble macaroons over the bottom of a shallow cookie sheet for about 3 to 4 minutes, till lightly toasted, stirring occasionally.
Let cool and sprinkle 1/2 of the macaroons in a lightly greased 2 1/2 quart casserole dish.
Layer the remaining ingredients in the order given.
Sprinkle the remaining macaroons on top.
Cover and refrigerate for 8 hours or overnight.
Remove from refrigerator and let stand for 30 minutes.
Bake uncovered at 350 degrees for 35-45 minutes or until bubbly.
Prep/cook time does not include refrigeration time.
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