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: a coconut dessert

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.

Ingredients :

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. Made with dessicated coconut, sweetened condensed milk, eggs and sugar, macaroons are chewy on the outside and soft on the insideArrange 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.


    • mayann says

      hi, i’ve been visiting your blog since last year, try ko na rin yung ibang recipe. been dying to make macaroons kaya lang di available yung dessicated coconut dito, i’m residing in qatar. pwede ba coconut powder na lang or pwede kahit freshly grated. thanks

      • says

        Hi Mayann, coconut powder won’t give the macaroons the chewy texture but I think freshly grated coconut will be ok. You may have to squeeze out the excess water though.

        • precy says

          Hi connie!

          really love to try your recipe…

          just want to ask is the dessicated coconut comes in a powder? Sorry im not familiar kasi….do you have an idea where can i buy one? im here in australia….:smile:

          • says

            Precy, dessicated coconut looks like dried niyog and it comes in pouches. I’m sure you’ll find some in bigger supermarkets.

          • precy says

            Thnaks Connie,

            I just finish baking this dessert tonight and perfect talaga! My husband loved it!! he said “wow napakasarap!” Im planning to bring this on our get together this sunday and i know it will be Blockbuster… thanks for the recipe… Hope you can post many great recipe pa…:smile: Just wanna ask also if you have recipe of cake that has lecheflan on top…. I’m not sure lang kasi about the name but when I taste it I began craving for it.. hope meron…..

          • says

            custard cake, precy. :) yes, i do. been planning to bake one forever, parati akong nauubusan ng itlog dito sa bahay hehehehe

      • Denise says

        Hi Connie! Did a batch of these last night and they are so scrumptious! I’m so happy. I’ve been craving for these for ages (To think I hated them when I was still in Manila) It’s way way way better than store bought ones — of course. I used wider paper cups and they came out great!

      • says

        Gosh, it’s been so long since I last baked macaroons. I remember that the recipe was based on a recipe found in the package of dessicated coconut. I remember too that I followed the same recipe using a different brand of dessicated coconut and it didn’t work. It might not be the size of the eggs but the quality of the dessicated coconut.

    • says

      ogz, no, that might not be the problem. the quality of different brands of dessicated coconut varies. i’ve had that unfortunate experience too of finding my macaroons too dry. next time i go to the supermarket, i will note down the brand i use. been a long time since i last bought dessicated coconut.

      • ogz says

        *runs to connie, gasping for breath…*
        Hi connie,
        I was able to buy all the ingredients again, this time with paper cups:oops:,and a different brand of dessicated coconut. This time I chose a brand with the same packing weight of 200gms. and I tried to compare the quality. The one I bought has a very simple packaging it says DESSICATED COCONUT, it’s more dense than the other brand, its not *buhaghag* bulky, and you’re right Connie, the dessicated coconut matters. I DID IT!!! :roll: Yes!!! Its moist and chewy and has a crunchy top. Thanks for making my day right.:wink:

      • sarah onodera says

        hi ma`am
        ever since before pa na may party dito sa bahay lalo na pag bday ng anak ko palagi akung gumagawa ng macaroons kasi 1st time na niluto ko ito nagustohan ng mga bisita ko kaya salamat sa recipe mo tomorrow will be the baptismal of my 7 months daughter kaya present ang maracoons,pa order pa ako ng dessicated coconut sa pinas coz here in japan di maganda ang dessicated coconut pero sulit naman kasi masarap talaga salamat uli mabuhay ka…..

        • mich says

          i made this yesterday but i only had two eggs so i added some flour and less sugar to balance it. i didnt have brown sugar either so i used some white baker’s sugar as well. it actually came out good, but i want to make it using your recipe. 1 C. of sugar is not too much? i used only 1/3 c bakers sugar (just a finer version of white sugar) and it seemed sweet enough. i didn’t use dayap either. sigh. it’s hard to find the little paper liners too, i went to every safeway around my area and i eventually did find some (not as nice as yours but good enough) and i ended up buying their entire supply of it, yes, all 4 packs. hahahah… i guess those aren’t too much in demand here… i will try your recipe soon tita, and i’m sure everyone will love it! tinitipid ko nga lang yung liners ko… sigh….

          • says

            mich, people have different levels of sweetness tolerance. That recipe works fine for us. :) I should point out too that brown sugar is not as sweet as white sugar. A little bitter, in fact.

    • mich says

      okay, i made it na… yummy!!!! i defenitely take this recipe over the other one… and you’re right, it was not overly sweet. i have yet to find dessicated coconut and more mini paper liners though. i used flake coconute which is really the same thing but it’s a thicker version of dessicated coconut. next time i will try shredded coconut (still thicker, but less thick than flaked kind) and give it a couple of pulses in the food processor to try to get it a tad finer. naku tita, i had to research pa the conversion of mL to grams hehehe… i figured 250 mL of CM should be around a little more than half a can noh? well, that’s what i did and it turned out great even if it wasn’t accurate ;P next up will be yema balls… medyo mahal and powdered milk dito. would nido be ok instead of birch tree?

      • Daisy says


        I’ve made this 5 times and it’s always “perfecto”. I was going to make some today, but ran out of eggs & didn’t want to go to the store, malamig na kasi eh (we’re in Sicily).
        I have fresh dessicated coconut, once a week I grate the coconut by myself and extract kakang gata & milk that I use for desserts (& some for my hair). I love to bake. Syempre ayokong itapon ang pinag gataang nyog, sayang ‘di ba? kaya lagi akong merong macaroons. it’s always a hit everytime I bring it to work or church function. Thanks for sharing your recipe.

      • leng from netherlands says

        hi connie! i just finished making this and just had my first macaroon haaaay….tsalap!! i only made a few just to try. wil make it again tomorrow for my in-laws, pasikat hehehe!

        thanks again and more power!

        • leng from netherlands says

          hi connie! my in-laws and my husband loved it =) now im making some again. im planning to use this as a christmas give aways for my husbands staff heheh! nde uso ang give aways dito but i want them to feel that sharing is part of the pinoy culture =)


          oh btw, how long could i keep them in the fridge?

    • lalay says

      hi ms connie. i made macaroons tonight and they tasted great! i used skimmed condensed milk. i had a hard time, though, looking for the dessicated coconut. i really am not familiar with the dessicated coconut. i bought dried grated coconut in pouches and the macaroons turned out great!!! i really would want to try most of your recipes here, especially the filipino recipes, it’s just a little hard to find most of the ingredients here in mallorca, spain. i live in a “pueblo” an hour(by car) away from the island’s city. and if i crave for a certain filipino dish, i need to go to the city to buy what i need in the asian shops there. i wish you and your family a happiness and health for 2007! thanks for all the good recipes!!!

      • ogz says

        hi connie,
        i had this craving the other day on the macaroons and hurriedly went to waltermart e.rod. to get the ingredients, it was a last minute (almost closing time), hehehe. I got all exept for the papaer cups. Oh well, i proceeded baking it on a cookie sheet instead, pouring the mixture in the middle and hardly pressing it to avoid too thin, there are still spaces around the cookie sheet by the way. The product turned out to be too dry after I sliced them. It was supposed to be moist and chewy right? Dang it! I remembered it was supposed to be in the cups. Is it because that I didn’t use the cups?:sad:Moral lesson: FOLLOW INSTRUCTIONS:oops:

        **”everyone eats and drinks,but only few savour its flavour…”**

        • says

          That is so great, ogz! :grin: Now you just have to take note of that brand so that every time you make a batch of macaroons, you know which brand to buy.

          Doesn’t it feel great knowing you can make wonderful macaroons at home?

          • Kaye says

            ow,, thnx.. yihi magbbake nq nxt week n2, sana masarap.. thnx connie.. ow w8 i 4got to ask.. tngn mo pwede bang coconut cream nalang gmtn ko instead of sweetend condensed milk kc parang mas tama un.. what do u thnk? anu b mas masarap na gnawa mo, macaroons o pandan macaroons.. thnx a lot!

    • dhay says

      Hi Connie,
      I finally had the chance to make your macaroons! It turned out really good, not too sweet although I used brown sugar instead of light coz that’s what i have at home, i just put a bit less than what it called for. However, i made mine too oily (buttery i guess) and it was my fault, i know your recipe says 1/2 cup butter, i accidentally used 1/2 lb instead coz i bought 1 lb and i just cut in half (my bad)! Next time i’ll pay more attention! Tnx again, and next time i’ll try your other recipes and will let u know how it turn out. dhay

  1. APRIL says

    Hi Connie,

    Thank you for sharing this wonderful recipe! I have made it 2X (potluck and as a Christmas gift) and both were a hit! I had a hard time looking for dessicated coconut here in CA, but luckily one Filipino store carried it. They really sooooo good!

    Merry Christmas to you and your family!

  2. says

    Hello Connie,
    I’ve been browsing through your recipes for the past few days now and for New Year, I baked the macaroons. Out of the oven…and straight to my taste-testers…my family. We all love it, and the aroma of dayap made it taste so wonderful. Thank you and hope for more true & tried recipes from your end. Happy New Year!

    • now a mom of 5 says

      hi connie, i know this recipe was posted years ago but i just have some questions. i love macaroons which is why i tried it as soon as i found the recipe in your site. but the funny thing is my mixture was so dry that i had to spoon it into the cups. i’m thinking maybe my eggs were too small and so i should use 5 next time? i also like it chewy, will adding more condensed milk make it chewy? if you’re wondering how it turned out, i burned it! the numbers on my temp control have worn off so i just estimated it. i left them for only 15 mins and when i got back the tops were burnt! but my husband loved them anyway :) thanks!

      • berna says

        i loooove macaroons! will try this soon! :) i have one question though, can i use oven toaster instead of the conventional oven? if possible, how long would i need to bake for this recipe? thanks!! looking forward for more recipes!

        • 3velyn says

          Just want to ask if I bake it today and put it on the ref. how long will it last? so if I’ll going to give them to my friend this christmas i’ll put best before in the box. thnks!

  3. says

    The last time I baked macaroons (October 2008 I think) they were ok after 3 days in the fridge. Longer than that, I don’t know because ours get consumed.

    • says

      Macaroons used to be among favorite pastry/sweets. My officemate brought some today and I realized I haven’t had them in years and I already lost my recipe. At some point I got tired of macaroons because my mom found out it was profitable and started selling it :)

      BTW, if there is any reader from Qatar – there is dessicated coconut at SHOP RITE supermarket along Airport Road.

      • Dang says

        Macaroons, 1 of many desert I liked until now i’m graving for it so i thought time to make it again. It’s been 10 years ago and almost forgotten how to make it so I checked. And when i’m finished with it Yum YUm family and friends like it and request that I need to bring some to church and the next day I baked again result, everyone ask for the recipe. Simple and easy can’t go wrong you can buy ingredients at woolworths and coles in Sydney aside from the filipino store . HAPPY NEW YEAR :):)

    • Al says

      Hello, I basically have three questions for you:
      1. Can i use the turbo instead of the conventional oven? At what temp and for how long?
      2. Instead of utilizing these tiny paper cups, can i just pour the whole thing in a pan and cut it into squares thereafter?
      3. If i opt to use coconut cream instead of the condensed milk, what is the quantity? Will it still render the same kind of sweetness?
      I look forward to your response. My kids are already salivating just thinking about me making your macaroons.

      • says

        AL: 1. Yes, the same temp. Baking time, I can’t say because I’ve never used a turbo broiler.

        2. Yes, I’ve done that with my pandan macaroons and they turned out great,

        3. If you make substitutions that I have never tried, I can’t make any comment. Regarding sweetness, of course, they won’t be the same. I do know, however, that the sticky chewy texture will be lost altogether without the condensed milk.

        • ACEL says


          just want to ask if i can use microwave oven to cook this? how long? how high the power should be?

          just want to ask also if its okay if i will mix/beat it manually because i don’t have electric mixer.

          i can’t wait to try your recipe. thanks!

  4. aireene says

    hi, i have been looking for a recipe for macaroons baked in microwave oven and i am linked to this blog as a result of my search. i am one with ACEL. how long and how high the power should be? i hope its possible. thanks.

  5. Jessie says

    I tried your recipe and it was a hit among Filipinos here in Texas! I just noticed that when I baked it, there’s a hollow spot in the middle? Do you know what caused it? Thanks!

    • Grace says

      Hi Ms. Connie,

      I just want to know if it is ok for me to use sweetened dessicated coconut. I’m worried that it might get too sweet with the condensed milk and sugar if it is already sweetened. I used to make these when I was there in the Phils., but I don’t remember if those that I bought in the supermarkets there were sweetened too. Please help.

      • says

        The amount of sweeteners in the recipe is meant for unsweetened dessicated coconut. You can use sweetened but you’ll have to adjust the amounts of every sweet ingredient on the list. I can’t say by how much since I’ve never tried using sweetened dessicated coconut.

      • Jessie says

        It is actually hollow, the base of the macaroons became concave instead of flat. Parang nagkaroon siya ng space sa loob. Bakit kaya?

          • beth sanchez says

            hi connie!!!!! will this turn out to be custard-like? i’ve read an article about custaroons and everybody who has tasted it says it’s really good to d bite.i ordered a macaroon at seattle’s best coffee–parang custard pero merong egg-aftertaste.sarap kasi sa macaroon yung may hint of lemon and may pagka-creamy,di dry.siguro nga i should buy yung premium brand of dessicated coconut so that d result won’t be dry.

          • Des says

            Hi Beth. Custaroons are NOT the ones sold in Seattle’s Best. I think the ones you’re talking about are the ones by Gigi or Gigi’s Custaroons (I discovered her in ANC’s Shop Talk Show). Her number is 09178282929. If you haven’t tried it yet, get in touch with her. I could eat a dozen in one sitting! They’re SUPER YUMMY.

      • Ding says

        I agree with Jessie. I’ve made 2 batches on different occasion and still hollow at the bottom. It’s so yum!! but it’s really not nice to look at when you bite then the hollow is there.

        Do you know what caused this?

          • Ding says

            i followed your instruction to 1st beat the eggs then added the rest of ingredients one after the other in this order, mixing in between: softened butter, condensed milk, sugar, dessicated coconut.

            i had this once with a cake batter that i forgot to knock to get rid of the air

        • Thina says

          Hi , tried this recipe and it was good. Could you put what brand of desiccated coconut you used? I tried with ideal , not a good idea but I tried with Franklin baker and the result was better.

      • says

        Connie, the macaroons were awesome! The Lemon Extract gave them a kapow, I never knew it would help enhance the flavor! I’m goin to make a review about this on my food blog :) Thanks for the recipe! :)

  6. Cher says

    Hi, i wanna try this recipe but i have a few questions muna :)

    1. how many pieces would this recipe make (using 3/4oz mini paper cup size)

    2. how do i set up the cups? i bought a set of macaroon pans and 3/4oz paper cups. do i put the paper cups on top of the pans then put the macaroon pans on a cookie sheet?

    thank you very much!

    • says

      1. Find the equivalent of the 3/4 oz paper cup in terms of inches and you have your answer.

      2. I just laid them side by side on a cookie tray.

      • mae says

        hi, connie.. i’ve checked different sites for macaroons recipe and i noticed that the number of eggs needed is not very consistent..others put in 1 or 2, but you’re putting in 4..the measurements for the other ingredients are the same, though..

        what’s the difference in the number of eggs?

        and why aren’t you using vanilla extract?

        • says

          “what”?s the difference in the number of eggs?”

          Texture and volume.

          “and why aren”?t you using vanilla extract?”

          LOL Is it required?

          • says

            Hi miss connie!

            I made this last week and it turned out to be a hit.
            This afternoon, i made again another batch. The result was dry. I read from the previous comments about dessicated coconut brands will have different results after baking. True. Sayang tuloy yung macaroons ko today :(

          • Rheena says

            Hi Ms. Connie,

            I just finished baking my macaroons…really nice!

            Though I was not able to follow the exact measurements since I’m just using some leftover ingredients in my cupboard…but still it turned out as expected.

            I managed to produce 30 big macaroons.. :-)

            Thanks a lot! Cheers!

  7. mhyrlee says

    i just found your lovely site and thingking to try one recipe (pandan Macaron)…..wish me luck not to ruin..

  8. arb says

    Hi Miss Connie,

    First i would like to say i love ur recipes and they are easy to follow (for someone like me who is new to cooking). Would u by any chance have a recipe for pine apple pie kagaya ng sa pinas? ive searched for them here in Australia unfortunately wala pa akong nakikita. thanx in advance.:)

  9. Cindy says

    Thanks for the recipe Ms.Connie. I used coconut powder, still it was superb. Chewy & the top was crunchy. I also used 1/2 cup brown sugar + 1/2 cup sugar as substitute for the 1 cup light brown sugar as i don’t have it in the pantry. Problem was with my 3rd batch it got burnt because i used the roasting pan for my paper cups. Probably the pan absorbed too much heat. For the 1st & 2nd batch it was successful anyway. :)

      • says

        Thanks, Miss Connie! :)

        I tried this today, and it turned out fine. Compared to the Chocolate Fudge Brownie that I tried yesterday. Hehe.

        I learned to tweak the temperature and baking time since I’m using a turbo broiler.

        Thanks again!

        • merly says

          hi connie, thank god you’ve got this recipe. kasi i tried to make macaroons last night following the recipe on the package. it was a disaster, susme.pero nakagawa na ako before ng almond macaroons which was okay but for some reason di ko matamaan itong coconut na ito. but i won’t give up.

  10. sweetos says

    hi miss connie

    i baked the macaroons using your recipe but i find it too sweet.. would it be okay if i omit the sugar? what will be the effect to the texture???? i mean will the condensed milk be sufficient to provide sweetness?

    • Raqs says

      I just made this..follow the recipe as it is…but to my dismay the 350f oven burnt my 4 dozens of macaroons!!!all going to trash:((

      • Connie says

        Next time, throw out your oven LOL No, seriously, ovens need calibration occasionally. Try using a separate oven thermometer. And remember to use the middle rack when baking.

      • Riza says

        I baked mine at 350F for 30 minutes for the size of a regular muffin papercups… if you’re using the macaroon cups (1 inch bottom) which is about 1/3 of this, you may want to reduce it… test 1 first to see the time. I’m guessing around 20minutes at 3rd rack.

  11. christine siang says

    hi po.mam c0nnie ask lng po me.can i use margarine instead of butter kc mdyo mahal?i didn’t use lem0n.if i bake i’ll try.can i use calamansi instead of lem0n or dayap?i used c0ndensed milk,butter,eggs and i put also a tsp. Of vanilla & a cup of flour…may i kn0w ur recipe?thanks po!

  12. Muffy Klaire Layumas Peñalosa says

    Hi Connie, I’ve been reading your site for how many days now. I skipped reading my trilogy books because I got addicted with baking lately. Just a quick question though, what brand are you using for the dessicated coconut? I just want to choose the right one ,hehehe

  13. Muffy Klaire Layumas Peñalosa says

    Hi Connie, I’ve been reading your site for how many days now. I skipped reading my trilogy books because I got addicted with baking lately. Just a quick question though, what brand are you using for the dessicated coconut? I just want to choose the right one ,hehehe

  14. n.singson says

    i just love ur site ,d problem is i dunno know
    how to follow them as the recipes are not posted.i!d like to follow your coconut macaroons but to no avail …thanks,

  15. Rex says

    HELLO Connie,

    I am happy to hear that you are helping the people who loves cooking,, i love cooking for my wife and my child.. i cook food, cakes and dessert for them..
    can iu send me some recipes fo home dessert?? thanks anyway….

  16. Melissa Castillo says

    Hi Connie,
    I have tried your macaroons recipe and its really superb! its my husband’s favorite baked dessert ang im glad that he liked it. he can eat 15 pcs in one sitting.nakakaadik daw. I gave some of it to my friends here in New Zealand. they rang me up the following day asking for the recipe because their children just loved it! i gave them your website. thanks for sharing your recipes. May God bless you abundantly.

  17. says

    I’ve tried your recipe and it turned out delicious. It was my first time to bake on my first bought oven. The macaroons are crisp outside yet chewy inside. But I had to make more batches coz the paper cups available are so small and I only have one small pan. It’s tiring but it feels great that I was able to bake (for the first time).

  18. baby says

    Hi Connie!Thank you for sharing your wonderful recipes with us. I used to bake macaroons using my sister’s recipe. It is exactly the same as yours but it uses melted butter instead. I want to know if it would make any difference if the butter is softened just like in your recipe. I noticed that the macaroons came out a bit oily using my sister’s recipe. One more question, is it okay to add the rest of the ingredients in any order and is there any danger of overbeating? By the way, my sister uses the Ideal brand of dessicated coconut. Hope to hear from you soon as I plan to bake this for Christmas and want it to come out perfect. Thanks again, Connie & God bless you!

  19. Jay says

    Hi there. I wanted to try this recipe but before I try this I wanted to ask if i can use the small or mini muffin pan.

    Thanks for posting this recipe!


  20. elle says

    hi. can i have it baked in two layers, like in the 2nd and 3rd shelves from the top of the oven? para mas mabilis or it’s best to have it baked one pan at a time using the middle shelve? thanks!

  21. Jay says

    I made this recipe and it is amazing!My whole family loves it. Can you please give tips on how to avoid or lessen the sticking of macaroon to the muffin cups?

    A HUGE thank you Connie for posting this recipe.

  22. shelyksu says

    hi..i just want to ask if a condensed milk is the same as condensed creamer?most of the brands like carnation, liberty and alaska condensada are condensed creamer as stated on the label..can i use the condensed creamer also for the macaroons?

  23. diana says

    Hello, i’m glad i found your website when i was searching for a filipino macaroon recipe. Because of all the positive reviews you have, i gave it a try and made a batch this morning. It turned out great! Thank you for sharing this recipe with us. Will have a browse around for other recipes on your site.


  24. sharon says

    hi, wanna try your recipe for macaroons but want to ask if i can just use egg whites instead of whole eggs… planning to use kasi the leftover egg whites in case na gumawa ako ng leche flan hehehe.. thanks

  25. Riza says

    Atty Connie,

    I’m planning to make this tomorrow. I made these like ages ago when I was a kid. Now, my mom forgot the recipe. I’m here in the US and what I got is the sweetened shredded coconut (the 14 oz you buy at Walmart) which is moist. I used to use dessicated coconut which is dry. I am a bit worried this might turn out runny and too moist. Do I need to add 1/2 cup of flour to take out too much liquid?

  26. Riza says

    I tried adding 1/2 cup wheat flour… it was a success! I made 24 regular cupcake sizes… I will give the 1 dozen as gift tonight! Thank you!!!

  27. Riza says

    Yes!!! I baked it to the dot 350F for 30minutes, I used the regular muffin paper cups! Turned out nice golden brown! I will try to find small paper cups, but I don’t have a small muffin tins, so I might just follow what you did, put them side by side in a baking tray so it will turn out squarish, so it’s easy to pack as a gift!

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