Apple Macaroon

Preparation info

  • Difficulty

    Easy

  • Makes

    8

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A crisp, golden cookie crust spreads over the apple filling

Ingredients

  • 4 medium-size peeled apples
  • ¼ to ½ c. sugar (depending on tartness of apples)
  • ½ tsp. ground cinnamon
  • ½ c. pecan pieces
  • ½ c. coconut
  • ¼ c. shortening
  • ¼ c. butter, softened
  • ½ c. sugar
  • 1 egg, well beaten
  • ¾ c. sifted flour
  • 14 tsp. vanilla

Method

  • Thinly slice apples into 10" pie pan. Sprinkle with ¼ to ½ c. sugar and cinnamon. Top with pecans and coconut.
  • Make a batter of remaining ingredients by creaming together shortening and butter until fluffy. Add ½ c. sugar gradually. Stir in well-beaten egg, blending well. Add flour and stir in gently but thoroughly. Stir in vanilla. Spread batter over top of apples.
  • Bake in moderate oven (375°) until top is crisp and golden, about 35 minutes. Top with whipped cream, if desired.