Cooking My Aunty’s Coconut Macaroons
This recipe is from my Aunt who used to make coconut macaroons at home in the Philippines. She would make different sweets all the time. Everything from leche flan to pastilyas, she would do. I remember bringing her treats to school with me and selling them to my classmates. My favorite is still her coconut macaroons. I like making macaroons using her recipe because they come out of the oven nicely toasted on top, yet still remaining soft inside.
Ingredients
2 Cups Shredded Coconut
1 Beaten Egg
1/2 Cup Flour
1 tsp. Baking Powder
3 tbs. Sugar
1 Cup Condensed Milk
Steps
In a large mixing bowl, combine all of the ingredients and mix together. All of the ingredients should form into a thick batter like mixture.
Preheat your oven to 350°F.
Get a 24 cup mini muffin baking pan out and place muffin paper cups into each hole. The paper cups keep the macaroons moist inside and they make cleaning up much easier. If you don’t have a muffin baking pan at home, do what I did and just buy 2 or 3, 12 cup disposable muffin pans. They work fine. Take spoonfuls of the macaroon mixture and place them into the cups.
Bake the macaroons for 20-25 minutes. You will know they are done by the golden color that forms on the top of the muffin cups. Remove them from the oven and let them cool for about 10 minutes.
Making these macaroons always brings back good memories for me. I can look back at when I was younger, sharing these treats with my friends.
Looks just like a cupcake. Does it have the same fluffy inside as a cupcake? Love the condensed milk. That’s a nice flavor and texture addition.
Hey Guys,
They come out sorta like mini cupcakes. Fluffy is a good way to describe them, especially when they come right out of the oven!
I have an aunt who used to make these too. . .these coconut macaroons look delectable!
This is the best macaroons recipe I’ve ever tried. Thanks for sharing.
Great recipe…thanks so much for sharing..