Abstract
A process of producing squash (cucurbita maxima) and malunggay (moringa oleifera) macaroons comprising the steps of: sifting flour and baking powder gradually, set aside, washing the squash in running water, peeling and shredding the washed squash, set aside, blanching the malunggay "moringa" for 1 to 2 minutes, mincing the blanched malunggay "moringa", set aside, creaming the butter until light yellow, adding sugar to the butter gradually, adding slightly beaten eggs, condensed milk, evaporated milk, powdered milk, sifted flour and baking powder, grated squash and minced malunggay "moringa", in step g, blending very well all the ingredients, pouring the blended ingredients in a macaroon molder, and baking for 15-20 minutes or until golden brown.