Coconut Macaroons "Mini Cupcake"

Photo: barbiekins

Ingredients

200 grams desiccated coconut, try to use the ones with smaller/tiny coconut flakes

1/2 of a regular condensed milk can, add more if batter seems a bit dry

1/2 cup brown sugar

2 eggs

1/2 teaspoon vanilla (optional)

1 1/2 tablespoons butter, softened

3/4 ounce muffin cups, I used cups

Preparation

Mix all ingredients in a big bowl until incorporated.

Using an ice cream scoop or 2 teaspoons, scoop batter into muffin cups. You can also use a small tart tin as a molder, but make sure to line them with muffin papers for easy removal.

Bake at a 175C pre-heated oven for 20-25 minutes or until the tops are golden.

I made around 32 macaroons, but that depends on how big you prefer them to be. I used a medium/2oz ice cream scooper.

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About

Macaroons is synonymous to childhood summers spent in Malaybalay in my Lolo’s or Tito’s home. My Tita always made delicious macaroons, so much that I always went back for seconds, thirds, fourths, and more. Haha. I have not visited them in years and whenever I had the craving for this sweet coconut treat, I always rely on Goldilocks Bakeshop to satisfy the need. But Goldilocks’ macaroons don’t measure up to my childhood memory of macaroons, theirs was a bit hard and not moist. So, what to do to cure this craving?

Of course, make my own!