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Wednesday, July 3, 2013

Coconut Macaroons

Finally a new post from me huh! Well, my family and I went on a trip to Missouri/Illinois that's why I was MIA for almost three weeks. We got back last Sunday...and after three days of sleeping in, unpacking, doing the laundry, uploading photos, cleaning up and attending to all those stuff that needs attention after a trip of any length, my daughters and I were finally able to bake something to share with you. It's nothing fancy actually...just a simple, easy to bake treat that's perfect for dessert or tea time especially to those coconut loving people out there. I'm talking about these Coconut Macaroons...
These treats are different from the Coconut Macaroons which are common here in the US. This kind of macaroons is what I may call the Filipino version and was the one I used to love when I was growing up. It's not the crispy cookie's the kind that's soft and chewy on the inside and a little crispy on the outside. In the Philippines, Coconut Macaroons are usually made and served during the holidays and other special occasions. They don't require much ingredients and are very easy to make. You basically just mix and bake. Sound easy enough? Well, try it and see for yourself. 

Makes 34 pcs. macaroons
  • ½ cup unsalted butter, softened
  • ¼ cup sugar
  • 3 large eggs
  • ¼ cup cake flour
  • 1 14oz. can sweetened condensed milk
  • 1 tsp pure vanilla extract
  • ¼ tsp of salt
  • 3 cups sweetened desiccated coconut
1. Preheat oven to 350°F. Line a mini muffin pan with paper liners or if you have a silicone mini muffin pan, you can just slightly grease it with non-stick spray.

2. In a bowl, cream butter and sugar. Add eggs, cake flour, condensed milk, vanilla extract and salt. Using an electric mixer on low speed, mix until well combined. Fold in the coconut.
3. Fill lined mini muffin pans with batter. Bake for 25-30 minutes until golden brown. Remove from oven and allow to completely cool down before serving.