| powder sugar | 6 | lbs | | butter | 6 | lbs | | eggs separated | 2 | doz | | coconut macaroons | 1 | doz |
| almonds blanched & slivered | 2 | cups | | vanilla extract | 3 | tbs |
| whipped cream | | for topping | |
Directions:
Bring all ingredients, except whipped cream, to room temperature. Cream together sugar and butter. Add egg yolks, one at a time, until smooth. Crush or tear the macaroons into small bites: then add to the mixture with the almonds and vanilla. Stir well. Whip egg whites and fold into mixture. Roll into two to three inch diameter logs and freeze.
To serve, Cut logs into medallions, about one half inch thick, and place several on each plate topped with whipped cream.
