Coconut Macaroons "Mini Cupcake"
By: barbiekins
Published: Tuesday, April 26, 2011 - 9:40am

Ingredients




200 grams desiccated coconut, try to use the ones with smaller/tiny coconut flakes
1/2 of a regular condensed milk can, add more if batter seems a bit dry
1/2 cup brown sugar
2 eggs
1/2 teaspoon vanilla (optional)
1 1/2 tablespoons butter, softened
3/4 ounce muffin cups, I used cups

Preparation

1 Mix all ingredients in a big bowl until incorporated. 2 Using an ice cream scoop or 2 teaspoons, scoop batter into muffin cups. You can also use a small tart tin as a molder, but make sure to line them with muffin papers for easy removal. 3 Bake at a 175C pre-heated oven for 20-25 minutes or until the tops are golden. 4 I made around 32 macaroons, but that depends on how big you prefer them to be. I used a medium/2oz ice cream scooper.

About


Macaroons is synonymous to childhood summers spent in Malaybalay in my Lolo’s or Tito’s home. My Tita always made delicious macaroons, so much that I always went back for seconds, thirds, fourths, and more. Haha. I have not visited them in years and whenever I had the craving for this sweet coconut treat, I always rely on Goldilocks Bakeshop to satisfy the need. But Goldilocks’ macaroons don’t measure up to my childhood memory of macaroons, theirs was a bit hard and not moist. So, what to do to cure this craving? 
Of course, make my own!