How to Make Macaroons from Coconut Residue or Sapal

Macaroons are little coconut cup cakes ideal for snacks, dessert, with tea. The main ingredient is dried shredded coconut, either full-fat or low-fat desiccated coconut. To minimize wastage, PDD introduced a new recipe using coconut residue from wet process which is toasted in low fire or dried. The resulting product contains a high percentage of dietary fiber and potassium.


  • 2 cup Dried coconut residue
  • 2 pcs Eggs, well-beaten
  • 1/2 cup All-purpose flour
  • 1/2 cup  Sugar
  • 1 can Condensed milk
  • 1/4 cup  Butter/margarine, melted
  • 2 tsp  Baking powder
  • 1 tsp Vanilla


  1. Mix together all ingredients until well blended.
  2. Pour mixture into paper bake cups. Fill up only to 1/2  full of the paper cup to avoid overflow during baking.
  3. Place on baking sheet and bake in pre-heated oven (350°C) for 15 to 20 minutes.

Yield is  approx. 25 pieces for 2 oz cup, 50 pcs for 1 oz. cup.  P403.22/recipe or P4.03/1 oz. piece

For more information, contact:

Product Development Dept., RDE-PCA
4/F PCA Bldg., Elliptical Road, Diliman, Quezon City
Tel. No.: (02) 928-4501 loc 505


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