Coconut Macaroons

Filipino Coconut Macaroons

4.6 from 15 reviews

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Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Yield: 4 Dozens

Ingredients

⅓ cup butter, softened¾ cup sugar2 eggs1 can (14 ounces) sweetened condensed milk½ teaspoon vanilla extract½ cup flour2 cups desiccated coconut

Instructions

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 time, beating continously. Add condensed milk and vanilla extract and continue to beat until blended.In a medium bowl, combine flour and desiccated coconut. Add to egg mixture and beat until combined.Scoop into paper-lined mini muffin pans and bake in a 350 F oven for about 15 to 20 or until golden. Allow to cool for about 5 minutes.

Source:
http://www.kawalingpinoy.com/2013/09/filipino-coconut-macaroons/


2nd option with no flour

Coconut Macaroons

By Jennifer Segal

Servings: 26 macaroons

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

IngredientsOne 14-ounce bag sweetened shredded coconut (such as Baker's Angel Flake)7/8 cup (a scant cup) sweetened condensed milk (not evaporated milk)1 teaspoon vanilla extract2 large eggs whites1/4 teaspoon salt4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions

Preheat the oven to 325°F. Set two oven racks in the middle of the oven. Line two baking sheets with parchment paper.In a medium bowl, mix together the shredded coconut, sweetened condensed milk and vanilla extract. Set aside.In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.Using two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for about 25 minutes, until the tops are lightly golden and the bottoms and edges are deeply golden.If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Source:
http://www.onceuponachef.com/2014/12/coconut-macaroons.html