macaroons.

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!

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.

who can resist something as yummy as this? definitely not me!

I swear I can finish a dozen (or more!) in one sitting!

Coconut Macaroons "Mini Cupcake"