Peach Macaroon Cobbler

Warm baked peaches and a coconut-filled topping make this dessert a treat for the eyes as well as the taste buds.


Peach Macaroon Cobbler

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Servings: 8
Prep Time: 15 mins
Related Categories: Cobblers, Desserts, Peach Cobbler
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Ingredients
  • 2  29  ounce can 
    peach slices, drained
  • 1   tablespoon 
    cornstarch
  • 2   tablespoons 
    lemon juice
  • 2   tablespoons 
    butter, cut into small pieces
  • 1/2  cup 
    all-purpose flour
  • 1/2  cup 
    granulated sugar
  • 1/2  teaspoon 
    baking powder
  • 1/4  teaspoon 
    salt
  • 1   
    egg, slightly beaten
  • 2   tablespoons 
    butter, melted
  • 1/2  teaspoon 
    vanilla
  • 3/4  cup 
    flaked coconut
  • 1   cup 
    whipping cream
  • 2   tablespoons 
    powdered sugar
Directions
1.
Preheat oven to 375 degrees F. For filling, in a large bowl combine drained peaches, cornstarch, and lemon juice; toss well. Pour into a 2-quart square baking dish. Dot with the 2 tablespoons butter. Bake for 20 minutes or until bubbly.
2.
Meanwhile, for topping, in a medium bowl combine flour, granulated sugar, baking powder, and salt. Add egg, melted butter, and vanilla; stir well. Fold in 1/4 cup of the coconut. Dollop topping over filling. Sprinkle with remaining coconut. Bake for 35 minutes; cover with foil after 20 minutes to prevent overbrowning. Cool 30 minutes.
3.
In a chilled bowl combine cream and powdered sugar; beat on medium-high speed until soft peaks form. Serve warm cobbler with whipped cream. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 414, Fat, total (g) 22, chol. (mg) 84, sat. fat (g) 14, carb. (g) 56, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 45, pro. (g) 4, vit. A (IU) 1360.53, vit. C (mg) 6.5, Thiamin (mg) 0.09, Riboflavin (mg) 0.16, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.06, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 195, Potassium (mg) 286, calcium (mg) 40.39, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
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