Of course, make my own!
I got the recipe from Miss Connie’s site, but I tweaked the measurement a bit. I still used desiccated coconut, but the one with very tiny flakes that I had to scale the other ingredients in half. I’ve made this around six times, and on the third attempt, it was just perfect. :)
moist and golden brown. |
You’ll need:
200g desiccated coconut, try to use the ones with smaller/tiny coconut flakes
1/2 of a regular condensed milk can, add more if the batter seems dry
1/2 cup brown sugar
2 eggs
1/2 tsp vanilla (optional)
1 1/2 tbsp butter, softened
muffin cups, I used 3/4 oz cups
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.
I swear I can finish a dozen (or more!) in one sitting!
Vincent: Why, thank you! :)
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