PEACH MACAROON COBBLER

This is the yummiest recipe that my sister-in-law Paula made tonight. Thanks for a great dinner too!


PEACH-MACAROON COBBLER

2 29 oz cans peach slices, drained
1 Tbsp. cornstarch
2 Tbsp. lemon juice
2 Tbsp. butter, cut into small pieces
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
1 egg, slightly beaten
2 Tbsp. butter, melted
1/2 tsp. vanilla
3/4 cup flaked coconut
1 cup whipping cream
2 Tbsp. powdered sugar

1. Preheat oven to 375. 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. Bake for 35 minutes; cover with foil after 20 minutes to prevent overbrowning. Coll 30 mun.
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.