Filipino Coconut Macaroons
These bite-sized Filipino Coconut Macaroons are a delightful blend of sweetness, with moist and chewy coconut goodness that will satisfy your sweet cravings.
Ingredients
- 2 cups dessicated coconut sweetened
- ½ cup cake flour
- 1 can (300) ml condensed milk
- 2 pieces large eggs room temperature
- ¼ cup brown sugar
- ⅓ cup unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven at 350 F. Line mini muffin pans with mini muffins paper cups. Set aside.
- In a bowl, cream butter until light and fluffy.
- Add brown sugar and beat until well blended.
- Add eggs and beat until incorporated.
- Add condensed milk and vanilla extract. Mix until well combined.
- In separate mixing bowl, combine desiccated coconut and cake flour.
- Add dry ingredients (coconut-cake flour mixture) onto wet ingredients. Mix until everything is incorporated.
- Scoop into the prepared muffin pans lined with mini muffin paper cups. Bake for about 10-15 minutes or until golden and a toothpick inserted in the center comes out clean.
- Once baked, let the macaroons cool on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Coconut: we are using desiccated sweetened coconut.
- Flour: this recipe uses cake flour. You can substitute it with All purpose flour.
- Condensed Milk: sweetened condensed milk.
- Eggs: we need about 2 eggs for this recipe.
- Sugar: I added ¼ cup of brown sugar for this recipe. However you can skip brown sugar if it's too sweet.
- Butter: we need softened unsalted butter.
- Vanilla Extract: for extra flavour.
Nutrition
Calories: 65.4kcalCarbohydrates: 8.3gProtein: 0.9gFat: 3.3gSaturated Fat: 2.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.6gTrans Fat: 0.1gCholesterol: 6.3mgSodium: 20.7mgPotassium: 46mgFiber: 0.2gSugar: 7.1gVitamin A: 61.2IUVitamin C: 0.2mgCalcium: 25.1mgIron: 0.1mg
Tried this recipe?Let us know how it was!