he same size as the macaroons, and place on the flat
nd continue baking until the macaroons are lightly golden on the
vernight.
For the coconut macaroons, reduce oven to 250\u00b0F
egrees F.
Chop coconut macaroons coarsely.
Melt butter in
between them.
Bake the macaroons for about 10 minutes; they
he bowl over the crumbled macaroons. Toss to coat.
To
ays.).
To Prepare the Macaroons: Preheat the oven to 400
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ooth consistency. Dip baked coconut macaroons (allow to cool first)
nch opening. Pipe inch-wide macaroons onto the baking trays, about
Chop the macaroons (the macaroons I buy are the soft macaroons from Target, chocolate
old water.
Bake the macaroons until golden brown, 18 to
ish.
Cut half the macaroons into 1/2 inch pieces
heet on wire racks. Peel macaroons off parchment paper when completely
Mix in order given.
Drop from tip of spoon on greased cookie sheet.
Bake in 350\u00b0 oven until golden brown.
(Keep back a small amount of coconut to sprinkle on top of macaroons before baking. I always double recipe.)
ield about 20 macaroons.
I double the recipe as a minimum