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Filipino Coconut Macaroons

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.
Cuisine Filipino
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 36 macaroons
Author Jhuls @ The Not So Creative Cook

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

  1. Preheat oven to 350 F. Prepare mini muffin pan lined with paper liners.
  2. In a bowl, add softened butter and sugar. Beat until fluffy (about 3 minutes).
  3. Add eggs one at a time, mixing after each addition.
  4. Add in condensed milk and vanilla. Mix well. Add flour and coconut, and mix again.
  5. Divide the batter into the prepared mini muffin pan. Top each with a raisin or two, if using.
  6. Bake for 15-20 minutes or until top is golden.

  7. Cool for 10 minutes before enjoying.

Recipe Notes

These can be kept at room temperature up to 1 week, depending on the weather.