 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
|
Pleasing party pop' ems. I found this recipe in First magazine. I have not tried this recipe, but I'm posting it for safe keeping. When I make these I plan to make my macaroons, use natural peanut butter, sugar free chocolate chips and cool whip. Ingredients:
10 ounces coconut macaroons |
2 tablespoons creamy peanut butter |
1 ounce cream cheese, at room temperature |
1 tablespoon confectioners' sugar |
12 tablespoons heavy cream |
1/2 cup bittersweet chocolate chips |
1 cup frozen cool whip topping, thawed |
1/4 cup raspberries |
Directions:
1. In food processor or blender, pulse macaroons 10 times, or until fine crumbs form. Press 2 1/2 tablespoons macaroon crumbs into each well of 12-cup mini muffin pan.
2. In bowl, combine peanut butter, cream cheese and confectioners' sugar until blended; divide mixture evenly among macaroon cups. In microwave safe bowl, microwave heavy cream 15 seconds, or until heated; add bittersweet chocolate morsels. Let sit 1 minute; stir until smooth. Pour over peanut butter mixture.
3. Chill 10 minutes, or until firm. Remove cups from pan. Spoon whipped topping into pastry bag fitted with star tip (Ateco #826); pipe on cups. Tops with raspberries.
|
|