Courtesy of Jerry Anne Di Vecchio and Francoise Dudal Kirkman from, You've Got Recipes
Ingredients
2 to 3 tablespoons dried shredded sweetened coconut
1 cup whipping cream, chilled
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
14 flat macarron cookies with coconut (each about 3 inches wide)
Instructions
Put coconut in frying pan. Set on medium heat and stir often until coconut is lightly toasted, about 2 minutes. Pour into a little bowl.
Pour cream into a chilled deep bowl. With mixer on high speed, beat cream until it is thick enough to hold soft peaks (lift beater to see). Add powdered sugar and vanilla. Mix on slow speed to blend.
On a flat plate, arrange 7 cookies, 6 in a circle with 1 in the middle, edges touching. With a short narrow spatula, put a little dab of cream on the bottom each cooky and set back into the circle so it won't slide around.
Spoon about half of the whipped cream onto the center of the cookies. With a long narrow spatula, spread cream level over cookies following their curves to the outside edges.
Keeping the flower shape, set 7 cookies directly on top of the ones on the plate. With scraper, scoop the remaining cream onto cookies. Spread cream level to edges, then push over edges to frost sides; hold short spatula vertically to evenly coat sides with cream. Use paper towels to wipe smears off the plate.
Scatter coconut onto the cake top. Invert a large bowl (big enough not to touch dessert) over cake and refrigerate until the next day so cookies will soften enough to cut without breaking.
Lift off bowl. With sharp knife, cut cake into 6 equal wedges. Lift out pieces with pie server. If you have cake left, cover with bowl and chill; it's good for 2 more days.
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