Now this is a perennial holiday favorite—as present on any Pinoy household’s Christmas table or goodie basket as the traditional fruitcake or cake bars, and very easy to make. Imagine a bite of flaky shredded coconut combined with the richness of sweet condensed milk, with a touch of grated calamansi rind to add a tart note to an otherwise smooth and silky mouthful of tropical goodness it’s easy to prepare, a welcome addition to the dessert buffet and a perfect giveaway for friends and relatives if you’re racking your brain for what to give and prepare easily in large batches. The best part is that this recipe is as affordable for the home baker as it is absolutely delicious, so you can readily prepare huge boxes of these to pass around during the next family gathering. For a festive touch, top your macaroons with maraschino cherries!
- 1 ½ cup white bread crumbs
- 2 cup condensed milk
- 2 cups shredded coconut
- 1 tsp. almond extract
- 1 tsp. grated calamansi or lemon rind
- Margarine for greasing.
- Combine milk, coconut and bread crumbs in a bowl,
- Add almond extract. Mix well to form a dough.
- Grease a baking sheet with margarine. dough and drop on baking sheet.
- Bake at 370*F for 10-15 minutes.
- Remove from baking sheet immediately.
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