A MACAROON is a type of light, baked confections, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a “small sweet cake consisting largely of ground almonds” similar to Italian or Moroccan amaretti. The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient.Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered nuts, generally almonds. Alternatively, coconuts can be used. Almost all call for sugar. Macaroons are commonly baked on edible rice paper placed on a baking tray. Coconut Macaroons are chewy cookies that contain a lot of sweet shreded coconut.
- 14 ounces (about 400 grams) Sweet Shredded Coconut (or Desecated Coconut)
- 1 cup butter
- ½ cup brown sugar
- 3 pieces raw eggs
- 14 ounces condensed milk
- Place the butter in a big bowl and cream using a fork.
- Add-in the brown sugar and mix well.
- Add the eggs and condensed milk then stir/beat until all ingredients are blended.
- Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the mixture.
- In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups.
- Pre-heat oven at 400 degrees Fahrenheit for 10 minutes.
- Bake the Coconut Macaroon mixture for 30 minutes or until color turns golden brown.
- Serve during dessert or snack time.
- Share & Enjoy!
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