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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. NOTES : Makes 20
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|Serving Size: 1 Serving (458g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 75 (8%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 25.8mg||8 %|
|Sodium 103.1mg||4 %|
|Potassium 372.7mg||10 %|
|Total Carbohydrate 211.6g||62 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 211.6g|
|Protein 8.3g||12 %|
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Calories per serving: 929
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