Coconut Macaroons

By Chef Ed Dychauco

Pots and Pans

Wednesday, August 29, 2012

LAST week we had French Macarons. Today, we will have another favored dessert, which is also has the same name, except for the added “o” in it.

Who can forget Coconut Macaroons? A country where coconut is in abundance, it is but natural for almost everyone to have their share of this little confection in one way or the other.

Eaten either as an after dinner treat, with afternoon tea/coffee or just as a dessert, this surely will evoke countless unforgettable memories of childhood, family or friend gatherings of yester years.

We normally use dessicated coconut as the main ingredient. Dessicated as in a “dry” form. But in other countries, they use “flaked” coconut, which is a bit softer in consistency and whiter/lighter in color compared to the one we are using.

Whichever one use does not matter, as long as it is baked with much love!

Many different countries all over the world have their own little version of this delightful sweet. Some uses spices like ginger in cinnamon that makes their macaroons more darker in color (Dominican Republic), some add nuts like almonds, hazelnuts, pecans, cashew which can be slivered, crushed or in powdered form (Spain, India, Turkey, etc.) while others dip them in sinful white, milk or dark luscious chocolates (USA, Scotland, Ireland).

But one thing is sure, with or without nuts and chocolates, these delicious treats will disappear in a jiffy!

Here in the Philippines, this has become synonymous with desserts, snacks, treats or just a sweet. Several recipes are available and using even just two ingredients (dessicated coconut and condensed milk) is enough to make a batchful of macaroons. But then, because of our innovativeness, we try to incorporate other “important” ingredients to bring these to a higher level.

Eggs, flour, vanilla, sugar, milk and even nuts and chocolate are added. What about dried fruits like raisins? Flavors like coffee/mocha, strawberry and the like? Just like the French Macarons, this is also another dessert where we can all “experiment” and make it more of “our” version for that added kick and uniqueness.

We bake this in small greaseproof colorful paper cups. The good thing with this treat is that these keep well indefinitely at room temperature and more if stored in the refrigerator. Notice those little raisins on top? Some uses chocolate chip or a piece of nut to make it more attractive to the senses.

I remember macaroons to be sold at .10 cents at the most years ago. Now, it went up to almost P5 a piece, depending on where it is sold. Average price is about P3 each in smaller bakeries.

The funny thing is that groceries and supermarkets always ran out of dessicated coconut and I cannot understand why. Maybe it is being exported for a better price?

By the way, do you know that we can also use those “freshly” squeezed coconut (for the coconut milk which we use in our dishes or other desserts) in our macaroons? They taste fresher and more soft and chewy. See, nothing goes to waste here! We can even use them in our “pan de coco.”

Below is a basic recipe for our Philippines version of Coconut Macaroons:

4 cups dessicated coconut
1 can condensed milk
½-3/4 cup Peotraco Caster sugar
½ cup flour
½ cup butter or margarine
5 pcs eggs
1 tbsp vanilla
raisins
Paper cups

Mix coconut, milk, sugar flour, butter, egg yolks and vanilla well.
Pour into paper cups and top with a raisin. Bake at 350 degrees for 10-15 minutes or till golden brown.

Enjoy with a cup of tea or coffee!

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Published in the Sun.Star Cagayan de Oro newspaper on August 30, 2012.