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Coconut Macaroons

3 eggs at room temperature
1 c. caster sugar
1 t. cream of tartar
½ c. margarine
1 t. vanilla essence or almond essence
½ t. salt
1 ½ c. desiccated coconut
½ c. self raising flour
¼ c. ground nuts - a choice of almond, cashews or peanuts

Preheat oven to 150 deg. C.
Separate yolks from the whites.
Beat egg whites with cream of tartar until it forms peaks and then add ½ of the caster sugar and continue beating until peaks stands upright when beater is removed and set aside.
Cream margarine, egg yolks and the remaining sugar until fluffy, and add salt, essence, flour, desiccated coconut and ground nuts and stir well and fold in the egg whites.
Line macaroon baking tins with macaroon paper cups and fill them up only three fourths full. If you haven't got the paper cups bake it but let it stand for 10 minutes and carefully run a sharp knife around the macaroons before lifting it out of the bakinng tins.
Bake at 150 deg. C for 25 minutes or until firm and golden brown.
Makes about 5 dozens of macaroons.