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Fruity, Nutty, Ginger, Cherry Macaroons

2 cups coarsely shredded coconut
2 cups dessicated (finely shredded) coconut
1 tin (415g) sweetened condensed skim milk
1 1/2 cups mixed dried fruit
125g hazelnuts, crushed (OR your favourite nuts)
90g (3oz) glace (candied) cherries, halved
90g (3oz) chopped preserved ginger in syrup or 1 teaspoon powdered ginger

Turn the oven on. In a large bowl, stir everything except the
condensed milk. Add the condensed milk and mix thoroughly.

Dollop teaspoonfuls of the macaroons mixture on to a non-stick
baking tray. Bake for 145 C (300 F) until slightly golden - about
25 minutes. Macaroons burn easily, so watch them for the last five
minutes. Turn off oven and leave the macaroons in oven for another
half an hour.

Leave the macaroons on the baking tray to cool slightly before
putting on a cooling rack.

Note: Use preserved ginger in syrup if you can. Much better than
ground ginger. Crystalised ginger, chopped small, also works OK.
The macaroons look really tempting if you put half a cherry on top
of each one, before putting them in the oven. You'll need about 40
cherry halves.

Lactose-free macaroons: Replace the condensed milk with 3/4 cup of
caster sugar, two large beaten eggs and two teaspoons of lemon
juice. Bake at 170 C (350 F) for about 16 minutes. Rescue them just
before they burn.

Makes about 40


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