Filipino Coconut Macaroons

Finally, Fiesta Friday is here once again – a wonderful and exciting event where you could sit back and chat with the lovely guests and eat the treats they have brought which in reality, you only get to imagine that. How I wish we get to meet each other someday and talk about foods, kitchen mess and other stuffs. That would be so much fun! 😀 Thank you, Angie, for bringing us all together to have some chit-chat and relax from a long (and exhausting) week. We love you, Angie!

I and Selma are lucky to co-host (for the second time) FF17 last Friday with Alex @ Dinner Daydreams. Though I was really late, I was happy that I get to catch up with everyone at the party… and I was lucky that nobody arrested me for having sugar rush because most of our guests brought healthy treats and that was awesome! In other words, I behaved myself last FF.

…and before I bring you my yummy treat for today’s FF, I would like to say CONGRATULATIONS to all the winners of the Fiesta Friday Challenge #1 – Kulebyaka from Mila @ Milk and Bun, Peach and Basil Cheese Danish from Michelle @ Giraffe Can Bake, Botvinia from Sue @ Birgerbird and Sourdough bread w/ wild mushrooms and herbs from Gerard @ Bread and Tortillas. Also, CONGRATS to all the special mentions and of course, to all those who have participated – we did a good job (especially for those who used yeast for the first time).

And of course, let us not forget the mastermind of the challenge, Angie and Catherine! You are both amazing and we don’t know how to thank you enough for putting so much time and effort for having this exciting challenge to work. Last but not the least, to our generous sponsor who remains anonymous up to this moment but I am sure I know who you are. 😀

---

Since most of us loves mini version of yummy treats, I am bringing you one of my favorite Filipino sweets – Coconut Macaroons! I made my first macaroons using regular-sized muffin pans but it seemed not right to me. Our version of coconut macaroons are baked using mini muffin pan/moulds so I decided to get myself mini muffin pan. What’s a better excuse in buying mini muffin pan? BECAUSE FILIPINO COCONUT MACAROONS should be in mini’s.

It’s so funny because I really wanted to buy mini muffin pan for the longest time but I told myself ‘No! No! No!’ and in an instant after making my first coconut macaroons using the regular muffin pan, I thought ‘These coconut macaroons are better in mini sizes! I NEED to buy that mini muffin pan.’ And there you go… 😀

• Servings: about 3 dozens
• Difficulty: easy
• Print

Ingredients

• 1/3 cup butter, softened
• 2/3 cup sugar
• 2 eggs
• 14 oz condensed milk
• 1/2 cup flour
• 2 cups 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.
5. In another bowl, mix flour and coconut. Add this mixture to the butter mixture. Mix well.
6. Scoop batter into the prepare mini muffin pan. Top each with a raisin or two, if using.
7. Bake for 15-20 minutes or until top is golden.
8. Cool for 5 minutes.

Thanks to Kawaling Pinoy for the recipe.

These coconut macaroons will be loved (and maybe you’ll be crazy over them) if you are a coconut lover. When I made them for the second time using my new pan, I made them again within the same week. And the following month, I also made another batch. Now, you can tell how much I love these!

Can you tell how moist are these macaroons? They are so moist, soft and heaven in every bite! I wouldn’t tell you how many of these I munch on while taking the photos. You guess! 😛

Enjoy FF18! 

To our co-hosts for today, have fun! 😀