Macaroons: a coconut dessert
Coconut—-the tree every part of which can be put to good use. From my grandparents and parents to my parents-in-law to my kids, my family is a coconut lover–from the sweet meat of the fruit to its refreshing juice to the milk squeezed from mature coconuts (gata) to grated niyog.
For every claim that coconut food products are unhealthy, there is a contrary view to the opposite. Manang Kusinera, a fellow Filipina blogger who is also a licensed medical doctor has a very interesting entry about coconut milk and coconut oil both of which are derived from the coconut itself–the “fruit”. Personally, I have always believed that the aggressive marketing of competing oil products started all that bad publicity for the coconut. Advertising can be so convincing that even some Filipinos believe that coconuts can lead to cholesterol build-up and heart disease. Excerpts from medical studies tends to contradict that belief.
Macaroons are made from dessicated coconut, sweetened condensed milk, butter, eggs and sugar. Straight out of the ovem macaroons are chewy on the outside, soft and moist at the center. Macaroons are widely sold in bakeries and specialty stores. The better quality ones can be expensive. If you make them at home, you’ll realize that the bigger chunk of their commercial prices is profit and nothing else. The following ingredients are good for 100 macaroons. The cost is less than PhP 100.00.
1 200 g. pack of dessicated coconut
1 250 ml. pack of sweetened condensed milk
4 eggs, beaten
1/2 c. of butter, softened
1 c. of light brown sugar
1/2 tsp. of lemon or dayap rind or a few drops of lemon extract (optional)
100 pieces of paper cup (1″ in diameter at the base)
Cooking procedure :
In a large mixing bowl, beat the eggs. Add the rest of the ingredients and beat until well-blended.
Arrange the paper cups on a shallow baking tray (a brownie tray would be good). Fill each paper cup with the coconut batter until 3/4 full. Bake in a 350oF oven for 30 minutes or until the tops are golden brown. Cool for 10 minutes before serving. Actually, you can eat them straight from the oven which is what my husband and kids did. Just be careful–they are very hot. Personally, I prefer to cool them for 10 minutes to harden the crusts a bit.
To store: Place in an airtight container and store in the fridge.