By this time most Filipinos are already well acquainted with those
pretty French tasty things called macaron. Prior to that, we only know of a chewy coconut cookies with a crunchy top called macaroons. These are easier to make than French macarons and the ingredients are easier to find as well. I’ve made these a few times before,this time however I omitted granulated sugar and substituted it with corn syrup.
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Oh by the way, I don’t like desiccated coconut at all. I don’t like coconuts in general (except coconut cream). So this ones for everyone else around me who likes them.
Here’s an easy recipe:
Macaroons
30-35 pieces (using a 2 oz cupcake liner)
1/4 cup butter
3/4 cup corn syrup
2 L egg yolks
1 L whole egg
1/2 cup condensed milk
4 cups desiccated coconut
Pre-heat oven to 350 F. Using a brownie baking tray, arrange your cupcake liner as close together as you could. The cookies don’t expand and you’d need the space.
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1. In a large bowl, whisk the melted butter, until pale and fluffy. Continue beating as you slowly pour in the corn syrup. Once mixed, add the eggs and mix until smooth.
2. Add in the desiccated coconuts in 3 stages, mixing thoroughly each time.
3. Fill the cupcake liners up to 80% full. Bake for 30 minutes or until golden brown on top.
Allow to cool before serving. This recipe will yield a crunchy top yet moist bottom cookie.
Enjoy!