Coconut Macaroons

Some community restrictions have been lifted already and you could see more and more people enjoying dining out. So, I think it’s perfect to introduce a very simple pastry as the new normal becomes a little fast paced.

Coconut macaroons has very simple ingredients and easy to do recipe. Most of the ingredients you can definitely see on your pantry without having to run to the groceries just to work it. However, one important ingredient shouldn’t be missed and it’s the shredded or desiccated coconut. So it is a must to have one.

The first time I made the coconut macaroons, I used the desiccated one. The difference is, the desiccated coconut is finer than shredded coconut and in saying so, expect that the macaroons will be smoother in texture. When using the shredded coconut, you will have a rough texture but the flavor would be the same coconut-ty sweetness. So depending on your type, you are allowed to use any of each or both. In this case, I used the shredded one.

Usually, coconut macaroons are made in a smaller cup cake pan, I don’t have it. So I went ahead with the normal sized cup cakes, and managed to make 19 pieces.

Ingredients:

1. 1/2 softened butter (or plant based butter)
2. 1/4 cup brown sugar (you can go as 1/2 cup or no sugar at all)
3. 3 eggs
4. 1 can condensed milk (14 ounces condensed milk)
5. 400 grams shredded coconut (or desiccated coconut)
6. 1/2 tsp vanilla essence

Materials:

1. Cup cake pan
2. Cup cake liners
3. coconut oil spray (or any baking spray)
4. Mixing bowl
5. spatula
6. hand mixer or whisk
7. tablespoon or ice cream scooper

Procedure:

1. Preheat oven to 175°C (or 350°F).
2. On a mixing bowl, add the softened butter and sugar and mix using the the hand mixer.
3. Once well incorporated, add the eggs and mix using hand mixer.
4. Add the condensed milk and mix.
5. Add the shredded coconut slowly (by thirds) and fold using the spatula.
6. Once well folded, scoop 2 tablespoonful on each cupcake liner filling it 3/4 full or 1 scoop of ice. cream scooper.
7. Bake for 15-20 minutes depending on how brown you like the top most. I baked it for 20 minutes.
8. Share and enjoy!

Time:

preparation- 10 minutes

baking- 20 minutes

Serves:

18-19 cupcake liners