Recipe by TheDancingCook
Very sweet and chewy. I got this recipe from the recent March/April 2002 "Taste of Home Quick Cooking" magazine. I made it for Easter dessert. I did double the batch and it filled my trifle bowl to the top.
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 1 cup sugar
- 1 egg
- 1 cup flaked coconut
- 1⁄2 cup old fashioned oats
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
- 3 -4 small firm bananas, sliced
- 1 tablespoon pineapple juice
- 1 (12 ounce) carton frozen whipped topping, thawed
Directions See How It's Made
- *Ifyou have no time to bake macaroon mixture, use store bought macaroons instead and crush.
- For macaroon mixture, beat butter and sugar in a mixing bowl until well blended.
- Add egg, mix well.
- Combine the coconut, oats, flour and baking powder in another bowl.
- Combine milk and vanilla in another bowl.
- Now, alternate combining the coconut mix and milk/vanilla mixes with the sugar mix.
- (The mixture will appear curdled) Spread into a well greased 13x9 dish.
- Bake at 325 for 25 to 30 minutes or until edges are golden brown.
- Cool completely and crumble.
- Set aside 1/4 cup for topping.
- Just before serving toss bananas with pineapple juice.
- In a 2 1/2 quart bowl, layer 1/3 macaroon crumbs, whipped topping and bananas.
- Repeat layers twice.
- Sprinkle with reserved crumbs.
- Refrigerate or serve immediately.