Mango Coconut Icebox Cake

Coconut is a polarizing ingredient. Some people who can’t get enough of it, and other people flick it away like a bug. I can empathize with both. Coconut wafts in with the scent and taste of the tropics, but the problem, I suspect, for most haters is the texture; on a scale of tenderness, shredded dried coconut can fall somewhere between hay and chopped toothpicks.

So this icebox cake avoids shredded coconut entirely. The creamy layers come by their coconut richness without it, and the top is sprinkled with toasted flakes, which have more in common with nuts than hay. And then there’s the mango — lots and lots of mango.

cake icebox mango coconut

Serves 12

Ingredients

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Raspberry Macaroons in Chocolate Shells

Passover is around the corner. Flour and other leavening agents are forbidden during this 8-day holiday but this does not mean that taste and beauty in desserts need be compromised.

For an elegant ending to the Seder meal, these dainty macaroons en-robed in chocolate can’t be beat.

Chocolate gives the bite-size macaroons an appealing crunch. Imagine you’re decorating bonbons — embellish each with a different garnish.

macaroons-raspberry

PREP: 30 MINS
TOTAL TIME: 2 HOURS
YIELD: MAKES 20

Ingredients

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