Eggless Coconut Macaroons

Assalamualaikum...

Sejuk nor pagi ni kan. Udah hampir tengahari tapi rasa cam subuh sapi'e lagi. Dapat tidor bawah gebor neh nikmat sungguh. Semalam dah ler tengah malam kami diserang nyamuk, tertonggeng2 Bais mengamuk kegatalan. Tinggi nor nyamuk ni trobang sampai tingkat 17. 

Niha sekut wat ngonyeh ngonyeh sesambil nengok tv. Bila makan sekut neh teringat masa kecik dulu, kuih kelapa kering yang bulat bulat warna coklat, rangup, plastik cover dia transperant warne merah. Ingat tak kuih tu?. Rasanya masa ni pun still ada. Tapi nostalgianya kuih tu, dulu2 time mak balik dari amik duit getah, kami dapat la habuan kuih kelapa kering tu. Aiiis suka sangat dah time tu. Makan sikit sikit sambil kemam. Hahaha..

Buat sekut ni nak ngabiskan stok kelapa kering yg juga hampir expired. Bebudak suka makan. Rangup dan chewy di dalam. Kejap je habis. Okeh layan resepi simple ni. Daa..

EGGLESS COCONUT MACAROONS

source: cakes and more

Ingredients: 

Fine Dessicated Coconut, unsweetened - 3/4 Cup ( see note below)

Condensed Milk, sweetened - 1/4 Cup

Baking Powder - 1/8 teaspoon

Baking Soda - 1/8 teaspoon

Vanilla Essence - 1/4 teaspoon

Procedure: Pre- heat oven to 180 degrees C / 350 degrees F. Lightly grease your baking sheet. In a bowl, mix well the dessicated coconut, baking powder and baking soda. Stir in the condensed milk and vanilla essence. Mix well to form a firm dough. And resist the temptation to eat the dough as its quite tasty and you may end up with just 8 macaroons instead of 9:-). 

Divide the dough into8-9 small portions and roll each portion into a small ball. Place them on the baking sheet spaced 3-4 cms apart. Bake for 14-15 minutes or till the macaroons turn light brown underneath and golden brown on top. Remove from the oven, let the macaroons cool on the baking sheet for about 5 minutes. Cool completely and if any are left, store in an air tight container.

Please Note: You can double the recipe to make more. Don't increase the quantity of condensed milk or decrease the quantity of dessicated coconut as the macaroons will not turn out crisp. The dough must be firm. Even if there is a wee bit (remember-just a wee bit) more condensed milk or wee bit less coconut, the macaroons may flatten out while baking. And then you will have yummy cookies on hand, so no worry. This recipe accommodates taste very well.

I have used fine dessicated coconut here and not the long coconut flakes. The macaroons were just about sweet and I have added no extra sugar.

For crunchier macaroons try baking at 175 degrees C. 

Rasanya kalau geseng lagi, lagi sedap rangupnya. Oh semalam tak bersiaran ye. Sebab kekanda ku ada balik. Buat buat busy la kan..hehe