8 Servings
chocolate American
chocolate sweet Coconut Dessert summer easter
1 pkg (10 oz) soft onut macaroon cookies
1 c heavy am
8 oz seimsweet colate
2 tbsp nd marnier or triple sec
1 tsp illa extract
0.5 tsp confectioners' ar
1. Preheat oven to 350 degrees. Spray 9 inch tart pan with cooking spray. In food processor, pulse cookies until fine crumbs form. Sprinkle crumbs into pan and press onto bottom and up side of pan. Bake crust 10-12 mins until golden brown. Cool completely. 2. In a 1-qt saucepan, heat 3/4 cup cream to a boil. Remove from heat and add chocolate until melted and smooth. Stir in liqueur and vanilla. Pour chocolate mix into tart shell. Refrigerate 2 hrs or until set. 3. In small bowl, combine sugar and remaing cream. With electric mixer on med, beat cream until soft peaks form. Garnish tart with whipped cream.
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