I was very delighted when Champa had sent me 2 of her baking cookbooks all the way from US around 2 months back. Although I had bookmarked quite a lot of recipes to try from them but had been postponing it till today. All these while I was trying to keep my calorie intake in control!!
Well, since it had been a while since I had baked something new, my hands were literally itching to bake. So, finally I decided upon these 'Marvelous Macaroons' from the book '101+ Hurry -Up Cookie Recipes' sent by Champa. They really turned out 'marvelous'. To be honest, I have never tasted a macaroon before, but, I was happy with my results. The recipe given in the book was for about 40-42 macaroons. So, I scaled it down proportionally to get 12. However, my macaroons turned out to be slightly bigger than those shown in the book's picture.
Needless to say, I am sending these to Champa's Bake-Off and Baking from a book#4 this time being hosted by Ruchikacooks
1/3 cup finely chopped/crushed tinned pineapples.
1/2 cup condensed milk.
1/3 cup dessicated coconut.
2 tbsp margarine.
2 tbsp chopped almonds, toasted.
1/2 tsp lemon zest.
2 drops almond extract.
1/2 cup+2 tbsp AP flour.
1/2 tsp baking powder.
Makes around 12 no.
Preheat the oven to 180 C. Drain pineapples well and place them in a large bowl. Add milk,coconut, margarine, nuts, lemon zest and almond extract. In a small bowl combine flour and baking powder. Beat into pineapple mixture until blended. Drop heaping tablespoons of dough 1 inch apart onto greased cookie sheet. Bake for 13-15 mins or till lightly browned.
Garnish with whole almond, if desired. Store in covered container in refrigerator.