Banana Macaroon Trifle Dessert

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.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 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

1. *Ifyou have no time to bake macaroon mixture, use store bought macaroons instead and crush.
2. For macaroon mixture, beat butter and sugar in a mixing bowl until well blended.
3. Add egg, mix well.
4. Combine the coconut, oats, flour and baking powder in another bowl.
5. Combine milk and vanilla in another bowl.
6. Now, alternate combining the coconut mix and milk/vanilla mixes with the sugar mix.
7. (The mixture will appear curdled) Spread into a well greased 13x9 dish.
8. Bake at 325 for 25 to 30 minutes or until edges are golden brown.
9. Cool completely and crumble.
10. Set aside 1/4 cup for topping.
11. Just before serving toss bananas with pineapple juice.
12. In a 2 1/2 quart bowl, layer 1/3 macaroon crumbs, whipped topping and bananas.
13. Repeat layers twice.
14. Sprinkle with reserved crumbs.
15. Refrigerate or serve immediately.