Coconut Macaroons
This Filipino Coconut Macaroons Recipe is the perfect treat for any occasion. It’s easy to make, delicious, and festive! You can whip up this tasty treat in no time at all. Plus, it’s simple enough that even your kids will be able to help out with making them.
Equipment
- Oven
- Mixer
Ingredients
- 2 pcs Whole Egg
- 85 g Hicaps Buttercream
- 64 g All Purpose Flour sifted
- 2.5 g Baking Powder
- 52 g White Sugar
- 450 g Bluebell Condensed Milk
- 150 g Desiccated Coconut
Instructions
- Cream Hicaps Buttercream and sugar until light in color and fluffy.85 g Hicaps Buttercream, 52 g White Sugar
- Add eggs one at a time while continue mixing.2 pcs Whole Egg
- Fold in desiccated coconut and Bluebell Condensed Milk.150 g Desiccated Coconut, 450 g Bluebell Condensed Milk
- Let the mixture sit for few minutes before adding the flour and baking powder.2.5 g Baking Powder, 64 g All Purpose Flour
- Continue mixing until well blended.
- Prepare mini muffin pan lined with mini cupcake liners.
- Scoop mixture into cupcake liners about 3/4 full.
- Bake macaroons for 10-15 mins at 350'F.
- Once done, remove to pan and let it cool before serving.
- You can pack the macaroons in clear clamshells or box.
Video
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