There are some sweets that I don’t make on monthly basis, but there are some sweets that I love to include on my menu on monthly basis like Filipino Coconut Macaroons.
Filipino Coconut Macaroons is one of the snacks I grew up with. It is sweet, chewy on the inside but crisp outside. It is a kind of snack that I am sure coconut lovers would love so much! They come in minis but huge on flavor.
These tiny coconut macaroons is one of the sweets I usually make when my friends come over. I pack them in transparent pouches and seal it with ribbon – it looks so cute!
I only get them before from the bakeries and now I am happy that I’m able to enjoy them anytime. Thanks to Lalaine for the inspiration.
I don’t usually find them with raisins, but the ones my late mom liked and used to bring home was with raisins. I kinda used to the feeling that Filipino Coconut Macaroons is not complete without raisins.
I’ve shared a recipe video on my YouTube channel. I hope you can check it out. If you like this recipe and video, please don’t forget to like, share and subscribe.
Filipino Coconut Macaroons
Ingredients
- 1/3 cup softened butter unsalted
- 2/3 cup (140 g) white sugar
- 2 eggs at room temperature
- 1 (14 oz) can condensed milk
- 1/2 cup (63 g) flour
- 2 cups (168 g) desiccated coconut
- 1/2 teaspoon vanilla extract
- Raisin as topping (optional)
Instructions
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Preheat oven to 350 F. Prepare mini muffin pan lined with paper liners.
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In a bowl, add softened butter and sugar. Beat until fluffy (about 3 minutes).
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Add eggs one at a time, mixing after each addition.
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Add in condensed milk and vanilla. Mix well. Add flour and coconut, and mix again.
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Divide the batter into the prepared mini muffin pan. Top each with a raisin or two, if using.
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Bake for 15-20 minutes or until top is golden.
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Cool for 10 minutes before enjoying.
Recipe Notes
These can be kept at room temperature up to 1 week, depending on the weather.
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