Coconut Macaroon Crust
|Light corn syrup||1 Tablespoon|
|Vanilla/Almond extract||1⁄2 Teaspoon|
|Flaked coconut||2 Cup (32 tbs)|
|Vanilla ice cream/Peppermint ice cream||1 Quart|
|Chocolate sauce||2 Tablespoon|
Beat egg white until foamy.
Add sugar and beat until mixture will stand in soft peaks.
Add corn syrup and flavor- ing.
Fold in coconut.
Using the back of a fork, press maca- roon mixture firmly on bottom and sides of well-buttered 0-inch pie pan.
Bake in moderate oven (350°F.) for 15 min- utes, or until lightly browned.
To serve, fill cold crust with ice cream and pass Chocolate Sauce.