We've already started our countdown to Christmas and with just a few days to go, it's true that festivity is just around the corner. For us, Filipinos, Christmas time is synonymous to shopping, party, gifts and of course food (lots and lots of all kinds)! It's that time of the year where talks about dieting and slimming are considered taboo. It seemed that everybody found a way for an excuse to these things. We tend to indulge to high heavens in particular of sweets. Have you ever wondered why sweet goodies normally frequent gift baskets, boxes and jars during the gift giving season? Well, there are a number of reasons I'm sure. But foremost to that I think is that no one in this world hardly appreciate sweet treats. Everybody was born to have a sweet tooth. It's only our threshold that varies. So if you're thinking of giving home made present to your loved ones and friends, this is one recipe you can try and perfect just in time for the holidays. I remember making batches of this macaroon with my best friend during our highschool days. We learned the recipe from her aunt and just modified it ourselves. Eventually, we tried selling some to schools and small restaurants. We were so glad, we hit big time. This recipe is quite different from the usual macaroons we are all accustomed to. You'll find that the texture is between a typical macaroon and a cupcake. It's not gooey nor sticky. The aftertaste is so creamy and milky. You can also make different variations by adding fruits and nuts to it. If you want to commercialize it, you can blend it with natural or artificial flavors (e.g. hazelnut, dulce de leche and many more). This recipe is so easy to make, even kids can do it. So, have your mixer ready and start making this delicacy that is sure to delight anyone.
1/3 cup margarine, 1/4 cup sugar, 1 small can sweetened condensed milk, 2 large eggs, 1/4 cup all purpose flour, 1/2 tsp vanilla extract, 1 1/4 cup dessicated coconut
How to make:
Cream margarine and sugar. Add eggs one at a time. Add vanilla extract and condensed milk. Mix well. Add all purpose flour. Stir in dessicated coconut. Drop a teaspoon of batter into a macaroon mould and bake at 150 C for 15 mins or until browning is visible on top.