HOW TO MAKE  :

1. Beat the butter, margarine, powdered sugar, and salt for 4 minutes until soft and creamy. Add the caramel syrup, mashed Ambon banana, and egg yolks. Beat until well combined.
2. Add the wheat flour, cornstarch, milk powder, and baking powder while sifting and mixing evenly. Add the chocolate chips and mix well.
3. Take a small portion of dough, roll it, and shape it like a banana. Place on a margarine-greased baking tray.
4. Bake with bottom heat at 140°C for about 30 minutes until done. Remove and let cool.
5. Topping: Beat the egg whites and cream of tartar until half stiff. Add powdered sugar while beating until fluffy. Add banana essence and yellow coloring.
6. Decorate the cookies with the topping. Make streaks using melted chocolate placed in a triangular piping bag. Let dry.

Yield: 600 grams