Filipino Coconut Macaroons are delicious, soft, and chewy, with desiccated coconut as the main ingredient, our coconut macaroons have airy texture and softer, not dense. And, we bake them in cute little cupcake liners.
2 egg yolks
1/4 cup sugar
1/2 cup coconut cream
1/2 cup butter melted
1 can condensed milk
2 tsp. vanilla extract
1/2 cup all-purpose flour sifted
2 tsp. baking powder
2 cups desiccated coconut
60 pieces mini cupcake liners
Preheat oven to 350F and lined mini muffin pans with mini cupcake liners.
Whisk the eggs until light and frothy.
Add the sugar and melted butter, then whisk until sugar is completely dissolved.
Add the sweetened condensed milk and vanilla extract, then whisk until well blended.
Add the sifted all-purpose flour and baking powder and mix well.
Lastly, fold in desiccated coconut and let it soak for 7 minutes to soften the coconut.
Scoop mixture into cupcake liners about 2/3’s full.
Bake macaroons for at least 15 minutes or until lightly brown on the top.
Then transfer in a cooling rack to cool completely before packing and storing.