Tante Becks Macaroon Coconut Custard

Happy Harry #2's Note:

This recipe goes back to before I was born! I have made some changes for todays cook, but it tastes the same as when I was a kid. It was from a handout from Public Health in NYC that she had.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 12

• 24 coconut macaroons
• 1 cup condensed milk
• 1 cup evaporated milk
• 1 ¾ cups water
• 1 teaspoon coconut extract (or vanilla)
• 2 teaspoons Kahlua (optional)
• ¼ cup sugar
• 2 tablespoons gelatin
• ½ cup water
• 4 eggs , lightly beaten
• ½ teaspoon salt
• whipped cream
• toasted coconut flakes

Directions:

1. Soften gelatin in 1/2 cup of water. Set aside.
2. Combine milks, 11/2 cups water, sugar, eggs, & salt.
3. Cook custard in a double boiler, stirring frequently until custard coats the spoon.
4. Add gelatin, Kaluha, & coconut extract.
5. Stir until smooth. Remove from the heat and cool, stirring occasionally.
6. Line a 2-qt. dish(I prefer glass) with the macaroons.
7. Cover with the custard. Chill until set.
8. Garnish with whipped cream and toasted coconut.