Beat together egg yolks and sugar.
Dissolve 1 tablespoon gelatin in 1/4 cup milk and add to eggs and sugar.
To this add remaining hot milk slowly; heat in a double boiler until mixture begins to thicken.
Beat in 3 egg whites until stiff.
Pour custard mixture over beaten egg whites.
Flavor with 1/4 cup sherry and 1 teaspoon vanilla.
Crumble almond macaroon cookies into a round mold and spoon mixture over them.
Let congeal.
soup spoon, scoop the macaroon batter into mounds or balls
Place 2 fluted paper baking cups in each of 12 muffin pan cups. Soften ice cream. Whirl macaroons in blender until crumbs form or pull apart with fingers to form crumbs. Add 2/3 cup macaroon crumbs, 1/2 cup whipped topping, cherries and almond extract to softened ice cream. Spoon tortoni mixture into cups. Sprinkle tops with remaining crumbs. Decorate with whipped topping. Freeze until firm.
or making these cookies found below.
COCONUT MACAROON COOKIES GIFT TAG:
Sprinkle 6 tablespoons coconut in bottom of baked shell. Cover with soft sherbet.
Place in freezer while preparing remainder.
In mixing bowl, beat whipping cream with powdered sugar until thickened; reserve 1 cup for topping.
Fold crushed cookies and pecans into remaining whipping cream.
Spoon over sherbet, sealing to edge.
Garnish with 2 tablespoons coconut. Freeze 6 hours or until served.
A two tiered treat of tangy sherbet and crispy macaroon cream.
Make it early and freeze.
Soften ice cream. Toast almonds under broiler (take care not to burn). Crush macaroon cookies. Chop maraschino cherries. Combine all ingredients in a large bowl (ice cream, almonds, cookies, Cool Whip and cherries).
Place mixture in a 9 x 13-inch pan or pour into individual serving containers.
Cover securely and freeze.
When ready to serve, sprinkle toasted almonds and top with cherries.
In small mixer bowl, combine cream cheese and sugar. Gradually add milk, beating until mixture is smooth.
Stir in macaroon crumbs, dates and pecans.
Beat cream just to soft peaks. Fold whipped cream into cheese mixture.
Turn into pie shell. Chill until firm.
Garnish with orange.
Boil 1/2 of the pineapple juice.
Add Knox gelatine until thick.
Line a 9 x 11-inch glass pan with cookies standing along sides, crushed on bottom (save some crushed cookies for top).
Drain all canned fruit overnight.
Cut up apple and bananas. Mix with drained canned fruit.
Crumble 1/2 package coconut macaroon cookies and spread in bottom of greased baking dish.
Add 1/2 cup brown sugar over cookie mixture.
Crumble remaining 1/2 package
of cookies over fruit.
Add the rest of the brown sugar. Pour the banana liqueur over top.
Dot with butter.
Bake in 350\u00b0 oven about 40 minutes.
Serve hot.
Prepare pudding with milk as directed on package.
Combine cherry filling and extract.
Alternate layers of pudding, crumbled cookies and filling in 6 parfait or dessert dishes.
Garnish with topping.
Makes 6 servings.
Preparation time is 10 minutes.
Crumble 1/2 the macaroons on bottom of 9-inch square pan. Spread ice cream over cookies.
Whip the cream; add sugar, nuts and the rest of macaroons.
Spread over ice cream.
Freeze.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine crushed cookies, dates, pecans, almonds, white sugar and brown sugar. In a separate glass or metal mixing bowl, beat egg whites until soft peaks form. Fold egg whites and coconut extract into cookie mixture until no streaks remain.
Pour filling into partially thawed pie crust. Bake in preheated oven for 45 minutes, or until golden brown. Cool completely before slicing.
Stir almonds, almond flavoring and cream into the ice cream. Fill cupcake tins, with liners, with mixture.
Top with crushed macaroon cookies.
Freeze.
Remove 5 minutes before serving.
Soften gelatin in 1 C. eggnog; stir over low heat until dissolved.
Add sugar; stir until dissolved.
Blend in remaining eggnog, sour cream and extract.
Chill until thickened but not set.
Fold whipping cream and cookies into eggnog mixture.
Pour into mold (2 qt. size) and chill till firm.
Unmold and serve with raspberry sauce.
ight golden brown. Let the cookies cool for 2 minutes away
Mix all together and bake for 350 degrees for 7 to 9 minutes. This recipe works great with different cake mixes and different chips, like butter flavor cake mix with butter brickle bits or broken bits of Butterfinger bars.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
In a bowl, beat the egg yolks and stir in condensed milk and vanilla.
Fold in the crushed cookies and whipped cream.
Pour mixture into a 9 X5 loaf pan lined with foil.
Cover and freeze for 6 hours or until firm.
nches apart.
Bake the cookies just until they are golden
n a large bowl, combine cookies, raisins, macadamia nuts and powdered