INGREDIENTS

INSTRUCTIONS

BRING the milk to a boil in a heavy bottomed pan. Keep stirring till
reduced to about 400 ml Add sugar and stir well till the sugar is
dissolved. Keep aside to cool. Preheat the oven to 350o C. Mix the
grated coconut and the thickened milk in a large bowl. Add vanilla
essence and almond essence. Stir well. Line a baking tray with
aluminium foil and grease the foil well. Drop the macaroon mixture by
the spoonfuls on the baking sheet, keeping a distance of five cm
between the cookies. Bake for 10 to 12 minutes or until the edges are
lightly browned. Remove immediately from the baking sheet or else
they will stick. (Do not cool them on the baking sheet.) Store
loosely covered at room temperature or in the refrigerator.
For variations:
Chocolate macaroons: Substitute the almond extract with four squares
of melted unsweetened chocolate. Bake as for coconut macaroons.
Cherry-nut macaroons: Substitute the almond extract with one cup
chopped nuts and two tbsp cherry syrup. Press a halved cherry into
the centre of each macaroon. Bake as for coconut macaroons.
Maple walnut: Omit the almond extract, and instead add 1/2 cup finely
chopped walnuts and 1/2 tsp maple syrup. Bake as for coconut
macaroons.
Converted by MC_Buster.
NOTES : Makes 20
Converted by MM_Buster v2.0l.

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