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Coconut-crunch Torte

sweet.chef's picture
Ingredients
  Graham cracker crumbs 1 Cup (16 tbs)
  Chopped flaked coconut 1⁄2 Cup (8 tbs)
  Chopped california walnuts 1⁄2 Cup (8 tbs)
  Egg whites 4
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Butter brickie ice cream 1 Pint
Directions

Combine crumbs, coconut, and nuts.
Beat egg whites with salt and vanilla to soft peaks; gradually add sugar, beating till very stiff peaks form and all sugar has dissolved.
Fold crumb mixture into egg whites: Spread in well greased 9 inch pie plate.
Bake at 350° about 30 minutes.
Cool.
Cut in 6 to 8 wedges; top with scoops of ice cream.

Recipe Summary

Cuisine: 
American
Course: 
Dessert

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