1 cup flaked coconut
1 cup semisweet chocolate chips
1/2 cup white sugar
1/2 cup fast-cooking dried fruits, separated
1/2 cup butter
1 teaspoon almond extract
1/2 cup white sugar
1/3 cup flaked coconut
1/2 cup buttermilk
In a medium saucepan over medium heat, combine the coconut, chocolate chips, 1/2 cup of the dried fruits and 1/2 cup of butter. Stir well and bring to a boil. Then remove from heat and stir in the almond extract. Set aside.
In another medium saucepan over medium heat, melt the buttermilk in the butter. Add 1/3 cup of the melted coconut and 1/2 cup sugar to the mixture, stirring well. Slide the dough onto the prepared pan and press in firmly. Seal the edges with a damp kitchen towel.
Press cookies in a shallow, flat oven, and continue filling the balls with the whipped cream until well past the halfway mark. They will stick to the bottom of the pan. Let them cool for at least 10 minutes before removing from the pan. Cut with a pair of scissors to make flat bottoms.
⭐ ⭐ ⭐ ⭐ ⭐