Fast Chocolate Macaroon Tart from the AJC

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  • 10 ounce(s) coconut macaroon cookies
  • 1 cup(s) heavy cream
  • 1 pound(s) finely chopped semi-sweet chocolate
  • 1 pint(s) fresh raspberries


  1. Press the coconut macaroon cookies into a greased 9-inch pie plate. In a saucepan, bring heavy cream to a boil. Put chopped chocolate in a heat-proof bowl and then pour bowling cream over chocolate; stir until smooth. Pour mixture into crust, chill six hours and top with raspberries.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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