We were in the supermarket the other night and discovered new products from Pillsbury–strawberry and pandan flavored pancakes. The box of the pandan flavored pancakes had a recipe for pandan macaroons using a mixture of pancake mix and dessicated coconut. I considered following the recipe to make pandan macaroons but finally decided against it. I was worried that the macaroons would turn out bread-like and that would be a disaster. So, I made my own recipe based on a macaroon recipe printed on the plastic bag of Coconut King dessicated coconut. Note that this recipe is different from my older macaroons recipe which uses sweetened condensed milk. This one instead uses coconut cream.
Again, I am not great at baking. But simple recipes like these, I can tweak and come up with something edible. :lol:
Actually, my pandan macaroons turned out great. Everyone manages little miracle from time to time.
200 g. of dessicated coconut
100 g. of coconut cream powder
3/4 c. of fine bread crumbs
1/4 c. of melted butter or margarine
1-1/4 c. of sugar
1-1/4 c. of warm water
a pinch of salt
1 tsp. of pandan extract
12 drops of green food color
a little butter or margarine for greasing the cake pan
a little flour for dusting the cake pan
Cooking procedure :
Preheat the oven to 160oC.
Grease the bottom and sides of a 6x8x2″ cake pan with a little butter or margarine. Place a teaspoonful of flour in the pan and shake to lightly coat the bottom and sides.
Dissolve the coconut cream powder in the warm water.
Beat the egg whites until foamy. Add the egg yolks and beat for about a minute.
Mix together the dessicated coconut, bread crumbs, salt, sugar and melted butter or margarine. Pour in the beaten eggs and coconut cream. Add the pandan extract and food color. Stir just until blended. Pour into the prepared pan. Spread evenly using the back of a spoon. Lightly drop the pan a few times on a hard surface (like the kitchen counter) to make the mixture compact. Obviously, you cannot do this if you’re using a ceramic or glass baking dish. :)
Bake in the preheated oven until the top and sides are lightly browned. Sorry, I forgot to turn on the timer but that would be approximately 20 minutes. Cool slighty before cutting.
A note about storing macaroons. Based on experience, I refrigerate macaroons after a few hours. Considering that the recipe contains coconut cream which spoils fast in humid weather, I’d rather not take chances.