Pan de Macaroon
Print

Ingredients

Gardenia Soft Delight Pandesal 2 pcs

Condensed Milk 1/4 cup
Coconut cream 1/8 cup
Egg 1 pc
Dessicated coconut 1/4 cup

Dessicated coconut For rolling

Coconut Cream Sauce:
All Purpose cream 1/4 cup
Coconut cream 1/4 cup
Sugar 1 tbsp
Margarine 1 tbsp
Salt to taste

Procedure

1.) in a bowl, combine sliced Gardenia Soft Delight Pandesal, condensed milk, and coconut cream.
2.) Mix the ingredients and gently mash the pandesal when it gets soaked with the ingredients.
3.) Add the beaten egg and salt then continue mixing.
4.) Add dessicated coconut and mix.
5.) Scoop your mixture using ice scream scooper and roll in dessicated coconut.
6.) Bake inside the oven toastess ( if your oven toaster has setting, adjust it to 130 degrees celsius) for 5-10 minutes or until outside is a bit toasted.

For the coconut cream sauce:
1.) In a small sauce pot, combine all the ingredients and mix.
2.) Heat it until it boils. When it boil, turn the heat down and simmer for 2-4 minutes.
3.) Serve with the pandesal macaroon.
Back