1/2 a package of marzipan
1 15 oz package of sweetened coconut flakes
1 can (no idea how big) of Goya coconut creme
1/2 cup (or so) dried cranberries
8 egg whites
1 pinch salt
1/4 tsp cream of tartar
3/4 cup flour
I diced up the marzipan and mixed it with the coconut flakes, coconut creme and cranberries. Then I whipped up the egg whites in the kitchen aid mixer with a pinch of salt, a 1/4 tsp cream of tartar and 3/4 cup sugar until they formed stiff peaks, similar to when you're making meringues. My thought at this stage was that I would just mix the egg whites with the marzipan/coconut/coconut creme/cranberry mixture and make....cookies? This was a pretty silly idea as the batter was clearly going to be so liquidy from the coconut creme. The egg whites fell completely as soon as I mixed them into the rest of the ingredients and there was no chance of anything close to a cookie. We mixed in about 2/3 cup flour and it was still not able to hold any kind of shape. So, we went back to where it started and poured the batter into the Angel Food Cake pan and baked it at 350 degrees for probably 45 minutes.
It started to get really brown on the outside before the middle was done so we took it out and although we were able to slice it no problem and although it tasted GREAT, is was super gooey, too gooey on the inside. Sort of like coconut candy. Elaine had the brilliant idea of slicing the cake up and baking the slices again, similar to the method used for making biscotti. Good job, Elaine! She baked the slices at 425 degrees for another 30 minutes (she wants me to mention that she baked them on a silicone baking mat and she is not sure what would have happened if she didn't). They came out perfectly golden brown all over, crunchy on the outside and slightly chewy on the inside. These are really sweet, but the cranberries give a nice burst of much needed tartness. Overall, a success.