How to make Coconut Macaroons the Panlasang Pinoy way.
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14 ounces (about 400 grams) Sweet Shredded Coconut (or Desecated Coconut)
½ 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 370 degrees Fahrenheit for 10 minutes
Bake the Coconut Macaroon mixture for 20 to 30 minutes or until color turns golden brown.
Serve during dessert or snack time. Share and Enjoy!
More about me:
My name is Vanjo Merano. I live in the Northern suburbs of Chicago, Illinois. I work as an IT professional, but cooking has been my passion since I was a kid.
I created Panlasang Pinoy (the blog and this youtube channel) to promote Filipino food and Filipino Cuisine to the world.
Who shoots your video and who creates the recipes?
I shoot all the videos myself and I write and develop my own recipes.
What equipment do you use?
I started the videos back in 2009 using a Pentax point and shoot camera. It is a priced possession because it helped me take this channel to where it is today.
At present, I use Panasonic Hc-X920, Sony FDR-AX100 4K Ultra HD Camcorder, and Nikon D5.
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