Now here is a recipe that is very popular in Greece especially the last 20 years.
I remember when I was a kid that this dessert along with the marbled bundt cake was in every house I was visiting...
So... cute, delicious memories..
In this recipe I use coconut which I love, accompanied with cassius nuts.
The dessert "kormos" is so simple and fast although you have to wait for the dessert to nicely set inside the freezer so you can cut it into slices.
2/3 cup sweetened coconut
1 cup cassius roasted and unsalted
200 gr butter or vegetable margarine
1 can sweetened condensed milk
6-8 tbsp cocoa powder sifted
a pinch of salt
1 tbsp vanilla extract
2 tbsp brandy
1 1/2 plain vanilla cookies
How to make
Preheat the oven to 350F/180C.
Cover a sheet pan with parchment paper and sprinkle the coconut. Bake for 5 minutes until it gets a light brown color, be careful though because it can be from toasted to burned really fast. Remove from the oven and let aside.
Bake the cassius peanuts for 5 minutes, set aside.When they are completely cold, cut them into small pieces using a knife.
Cut two pieces of parchment paper (size A4 or a little bigger than that) and place the one on top of the other.
Melt the butter in medium heat, add the condensed milk and vanilla extract. Stir and add the sifted cocoa powder and salt. Stir until well combined and remove from heat.
Crush the cookies using your hands and add into the mixture. Add half and half of the portions of coconut and cassius.
Pout the mixture making a "salami" on top of the two parchment papers and we roll the paper twisting the ends.
Store in the freezer for at least 3 hours before serving.
serve with vanilla ice cream and more of the roasted coconut and cassius for garnish.