1 cup flaked coconut
1 teaspoon apple preserves
1 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
8 miniature marshmallows
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, combine the coconut, apple preserves, brown sugar, and cinnamon. Mix well and reserve 1 cup of the mixture. When the mixture has cooled, smooth it out with some brown sugar. Mix in the remaining 1 cup brown sugar, cinnamon, and cinnamon. Pour into pastry shell. Drop remaining two spoons of liquid mixture over top of dough, pressing gently to make sure no lumps remain. Seal the hole and cut into thin strips about 2 inches long. Then cut further strips down the center until they are next to the small end of the hole. This will enable the filling to drain from the edges.
Bake in preheated oven for 25 to 30 minutes, until lightly browned. Remove from oven and cool on wire rack. Frost with icicle cream, if desired.
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