It was during my college days when I did a lot of baking and it was then that I found the perfect coconut macaroon recipe. I want my macaroons not too sweet, slightly toasted and with a bit of crunch on the outside but soft in the inside -- with the kind of consistency that sticks to your teeth. Unfortunately I lost the recipe! I remember that I used freshly grated coconut after all the juice (or milk) have been squeezed out. I tried out too many recipes in an effort to find one that resembles my old lost recipe. Unfortunately again, all my efforts have been futile. Some turned out too runny while others came out too dry that it literally resembled bocayo.
I have been craving for macaroons the other day and decided to make a batch utilizing the recipe printed at the back of a Rams' desiccated coconut package (gasp). Okay, being the peevish or disagreeable person that I tend to be at times I had to make a couple of tweaks here and there.
2 1/2 cups desiccated coconut
300g can condensed milk
2 eggs (the original recipe calls for 4 eggs)
1 tsp vanilla extract
1/2 cup butter
I omitted the 1 cup of sugar required in the recipe but instead added a handful of white chocolate ships and 1/2 cup grated cheese!
Mix every thing together and pour on to mini muffin pans. Top each macaroon with a little more white chocolate chips and grated cheese. Bake for around 30 minutes.
I've got to tell you the cheese makes a great contrast to the sweetness of the milk and white chocolate. The chocolate on the other hand gives it a chewy texture. Hubby and mother-in-law (who acted as willing guinea pigs) loved it. Although this does not quite compare to my original recipe, it does seem promising and is worth keeping.