Coconut macaroons have been a much loved Filipino pastry for many generations. This tasty bite-sized treat is perfect for the holidays like Christmas, New Year, or fiestas as well as simple parties or gatherings. It's also a great welcoming treat when your friends come over. A subtle, sweet, coconutty scent permeates the home as the cookies bake.
Ingredients
2 cups desiccated coconut
½ cup all purpose flour
2 teaspoon baking powder
¼ cup softened butter
1/3 cup white sugar
1 can or 375 grams of condensed milk
2 eggs
1 teaspoon vanilla extract (optional)
1/8 teaspoon of salt
Instructions
In a medium-sized bowl, sift together all purpose flour, salt and baking powder.
In another bowl, cream softened butter and sugar till light and fluffy.
Mix in eggs and vanilla extract.
Add condensed milk and beat until well blended.
Add the dry ingredients to the wet ingredients. Fold to not over mix.
Fold in the desiccated coconut.
Prepare a small muffin pan and line these with cupcake liners.
Drop a scoopful of batter in the cupcake liners. Make sure not to fill this to the brim as it may overflow.
Bake this in a preheated 350°F or 170°C oven for 15 to 20 minutes or till you get a toasty brown top.
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