- 12
- 30 mins
5/5
(1 Votes)
Ingredients
- 10 ounces coconut macaroon cookies
- 1 cup of heavy cream
- 1 lb. semi-sweet chocolate
- 1 pint of fresh raspberries
- orange slivers
Preparation
Step 1
Press coconut macaroons into a greased 9 inch pie plate.
Pour boiling cream over chopped chocolate, stir until smooth.
Pour into crust and refrigerate for 6 hours.
Top with raspberries and slivered orange peel.