Filipino Coconut Macaroons
Filipino-style Coconut Macaroons are soft, chewy and delicious. These mini cupcakes are perfect as a snack or dessert and are sure to be crowd-favorite.
Servings: 4 dozens
Calories: 322kcal
Ingredients
- ⅓ cup butter, softened
- ¾ cup sugar
- 2 eggs
- 1 can (14 ounces) sweetened condensed milk
- ½ teaspoon vanilla extract
- ½ cup flour
- 2 cups desiccated coconut
US Customary - Metric
Instructions
- Preheat oven to 350 F.
- Line mini muffin pans with paper cups. Set aside.
- In a bowl, cream butter using a hand mixer on low speed.
- Add sugar and beat together until well blended and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add condensed milk and vanilla extract and continue to beat until blended.
- In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until combined.
- Scoop into the prepared muffin pans and bake in the preheated oven for about 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.
- Remove from baking pan and let cool on a wire rack for about 5 minutes.
Video
Notes
- Use a small scoop to portion the batter for uniform sizes and even cooking.
- Give the macaroons time to cool before peeling so the paper doesn't stick.
- Nutritional Info is for 4 pieces per serving.
Nutrition
Calories: 322kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 102mg | Potassium: 215mg | Fiber: 2g | Sugar: 31g | Vitamin A: 285IU | Vitamin C: 1.1mg | Calcium: 103mg | Iron: 0.9mg