and its syrup, the sugar, cinnamon stick, and salt, stirring, until it comes to a boil and the sugar is dissolved. Remove the cinnamon stick and allow the mixture to cool at room temperature. 2. Preheat the oven to 325 degrees. In a large bowl, beat together the egg yolks and the whole egg. Add the eggs and butter to the cooled coconut mixture and mix well. Pour the mixture into an 8 x 8-inch Pyrex baking dish, sprinkle the almonds on top, and bake until browned and crisp on top, 30 to 40 minutes. Allow to cool, cut into squares, and serve with whipped cream. Makes 8 to 10 servings COCO QUEMADO Crispy Coconut File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 160 (60%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 655.8mg||202 %|
|Sodium 35.3mg||1 %|
|Potassium 115mg||3 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 16.9g|
|Protein 10.4g||15 %|
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Calories per serving: 268
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