MOROCCAN COCONUT CAKES




    Yield: 1 1/2 Ibs. coconut fudge
You may want to make Moroccan Coconut Cakes, a delicious sweetmeat much like coconut fudge. They are easy to make and ideal to serve later in the evening after the Moroccan dinner.
In a 2-quart saucepan:
Combine: 2 cups GRATED COCONUT (moist, canned or fresh)
3/4 cup EVAPORATED MILK
2 cups SUGARSimmer gently to 238' or until a soft ball is formed in cold water.
Add: 1 oz. BUTTER and
2 Tbs. LEMON RIND.Cool to room temperature in the pan.
Beat as you would fudge until thick and glossy.
Pour into a square (8 x 8-inch) pan lined with wax paper.
Chill and cut into 1-inch squares.

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