Walnut-Raisins-Coconut Macaroons

4 cups walnut

1 cup raisins

6 cups desiccated coconut

3 cups flour

4 pcs eggs

1 cup canola oil

11/2 cup brown sugar

2 cans condensed milk

Grated cheese or pinch of salt (optional)

Break whole walnut into pieces and combine raisins in a bowl. Set aside.

Combine desiccated coconut and flour in a deep bowl. Set aside.

In another bowl, break eggs, add canola oil, beat lightly add sugar.

In the coconut-flour mixture, add the egg-oil mixture alternately with milk one portion at a time and mix. 

Repeat until all are mixed together. 

Add the walnut and raisins, and cheese or salt if desired. 

Bake at 180F for 20 minutes.

This recipe made about 150 pcs but the macaroons are not uniform in sizes and a small muffin baking tin is needed to hold the batter as the paper tin cannot mold by itself and so that the outcome of the macaroons will be uniform....

Walnut and raisins....

The batter

The paper tin cant hold tight

The finished product.