Coconut Macaroons

1  pack 200 grams Dessiccated Coconut

1  can condensed milk

1/2  cup butter or margarine

1  cup white sugar

4  eggs

100  pieces small paper baking cups

Beat the eggs  Add all other ingredients into the beaten eggs and mix well.  Drop a spoonful of the mixture into the paper cups and bake for 30 minutes at 300F or until light brown.

Chocolate Polvoron

 

 

 

3/4  cup All-purpose flour

1/4  cup sifted cocoa powder

1/2  cup full cream powdered milk

3/4  cup granulated white sugar

1/2 cup soft butter

 

 

1.  Using a non-stick frying pan, toast the flour over medium heat until light brown  Remove from heat and transfer to a largge mixing bowl  Add the rest of the ingredients and mix well.

 

 

2.  Form into ovals or rounds using the polvoron molder  Refrigerate for half an hour before wrapping.

 

 

 

 

Courtesy of Dorothy's Cooking School Cookbook