Macaroons are delicious treats and there are different varieties of this confection all over the world. There are macaroons with almonds or nuts, very similar to what they have here in Italy called amaretti, which is a type of biscuit. Among Filipinos however, the coconut macaroon is the widely known version.
Coconut macaroons have very simple ingredients especially when you are in the Philippines and coconut trees are everywhere! Coconut macaroon is one of my tatay’s favorite desserts and he always liked the chewiness of the coconut, at least with how my nanay used to make them! Luckily, I was able to learn my nanay’s version of the coconut macaroon and now I am sharing it with you.
- 1/3 cup softened butter
- 3/4 cup sugar
- 2 eggs
- 1 can condensed milk
- 1/2 cup flour
- 2 cups shredded dry coconut
- 1/2 teaspoon vanilla extract
- Paper muffin cups
- Food box
- Red ribbon
Put the softened butter in a bowl and cream using hand mixer on low speed.
Add in the sugar and continue mixing until it becomes fluffy.
Throw in the eggs, but do it one at a time, and mix well.
Next are the condensed milk and vanilla extract. Mix thoroughly and set aside.
In another bowl, combine the flour and shredded coconut.
Add the flour and shredded coconut to egg mixture and mix well until all the ingredients are evenly distributed.
Put paper cups into mini muffin pans. Using a spoon, scoop bite-size mix into the paper cups and put it in the oven in a 350 F for 15 minutes or until the macaroons are golden brown.
When done, let it cool before laying them in a food box. Tie it with a ribbon and you are done!
Tita Kathy tip:
Try putting the macaroons of red, green and yellow paper muffin cups to make it more a Christmas-themed treat. Enjoy your Coconut Macaroons!