Filipino Coconut Macaroons
Try this Filipino version of coconut macaroons. Filipino coconut macaroons have a lighter or airy texture and are softer. Easy to make with simple ingredients.
Servings: 55
Calories: 82kcal
Ingredients
- 3 cups desiccated coconut
- ½ cup unsalted butter or butter-margarine
- ½ cup granulated sugar
- 2 large eggs
- 1 can sweetened condensed milk
- ½ cup flour
- ½ teaspoon baking powder
Instructions
- In a bowl, combine desiccated coconut, flour, and baking powder.
- Cream butter and sugar in a mixing bowl using a hand mixer or by hand using a whisk.
- Add the eggs one at a time and mix well. Make sure that you use low speed or just do it manually with a whisk from this point onwards. Pour in the condensed milk and mix again.
- Fold in the desiccated coconut mix into the wet mixture. Mix until well combined.
- Arrange the macaroon liners on a baking sheet and fill each liner to half.
- Bake in a preheated oven at 180°C for 20-30 minutes or until golden.
Notes
When adding the eggs and other ingredients after that, it is important to use low speed (or just to it manually) to avoid the macaroons from sinking at the center after they are baked.
Nutrition
Calories: 82kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 13mg | Potassium: 59mg | Fiber: 0g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.3mg