Commercially made coconut macaroons are generally dense, moist and sweet, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy, as though they were a cross between macaroons, meringues and nougat. Macaroons made with coconuts are often piped out with a star shaped tip, whereas macaroons made with nuts are more likely shaped individually due to the stiffness of the dough.
Ingredients:
3 eggs
¾ cup condensed milk
1 tsp vanilla
4 cups desiccated coconut
2/3 cup sugar
1 tbsp butter or margarine
Utensils:
mixing bowl
eggbeater
wooden ladle
measuring cups and spoons
oven
Packaging Materials:
paper cups
styrofor with plastic cover
Procedure:
Beat eggs till light and fluffy. Add butter or margarine and sugar, then beat thoroughly. Add vanilla, condensed milk and desiccated coconut. Grease paper cups and fill with the mixture. Bake in a moderate oven 177 C (350 F) for 15 minutes or until slightly brown.
Source: DOST, photo from bakersroyale.com
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