I've decided to put a twist (a colorful one) to one of the classic Filipino desserts/ sweets we know - Coconut Macaroons.
This is so popular in the Philippines that most expats/those working overseas miss these little confections to pieces.
It was just recent that I learned making this one, I've had my oven for 3 years now, but being me, I wanted to show off right away and started baking those intermediate to advanced recipes and felt that baking macaroons was way too easy for me :) And of course, stepping ahead of my league, my chiffon was flat, my Japanese cheesecake is not close to fluffy and my Swiss Roll cracked, good thing my buttercake was something I could be proud of :) - because well, it's not even intermediate.
But boy, I was missing a lot, I forgot how good these Pinoy Macs are. But I think I can make up. It's easy to whip up a batch in 4 hours or less.
I managed to snatch a "Grandma Recipe." Well it wasn't my Grandma's but it tasted like one, this recipe's a keeper! It's not too sweet, not too coconutty. It's just right.
The secret? Shredded/grated coconut. Don't squeeze the milk out. Or else you'll just have this tasteless lump of shreds that sticks in to your throat and makes you cough. Not nasty but itchy and nonsense to use.
Here's a tip when having your coconut grated at the market. Make sure to inform them that you only want the white part, there's a tendency that you'll get the tough brown ones if the person who grates/ shreds your coconut isn't too careful.
Using shredded coconut is a must in this recipe, desiccated coconut is too tough for the coconut macaroon's delicate texture. It's just not the same. If you don't have access to fresh coconut shreds, I suggest soaking the desiccated coconut to coconut milk and let it absorb ample amount. Haven't tried this but let me know how it goes.
Filipino Coconut Macaroon Recipe
|1/4 cup||57g||Unsalted Butter (room temperature)|
|2/3 cup||133g||Sugar (if using brown, use washed)|
|2 tsps||Baking powder|
|2 Large||Eggs (room temperature)|
|1 1/4 cup||(1 300mL can)||Sweetened Condensed Milk
(use Milkmaid, other brands are just
Sweetened Condensed Creamer)
|2/3 cup||93g||All Purpose Flour (sifted)|
|3 cups||285g||Shredded/grated coconut (about 3 coconuts)|
|Food Coloring (if using)|
Prepare and measure all your ingredients.
If you are ready to combine and mix, preheat your oven to 375 F or (190 C).
You don't need a mixer for this one Just get a big bowl (eyeball your shredded coconut). But if you do, of course you may use it.
When baking, I prefer recipes in list form.
1. Add your butter, sugar, baking powder and vanilla. Mix well til fluffy.
2. Add first egg and mix well.
3. Add half of the condensed milk and mix well.
4. Add last egg and mix well.
5. Add remaining condensed milk. Oh. and mix well.
6. Next, divide flour and shredded coconut in three batches. Add coconut first alternate with flour, in three batches. If I haven't stressed it much yet: Mix well every addition.
I have this cute macaroon tins, and some small cupcake liners.
Line up the liners then fill each one with about a tablespoon of the batter, 2/3 full.
Bake for about 20-30 minutes. I poke one mac with a toothpick to test for doneness. If the toothpick came out clean, its ready. Plus, you'll know. That delicious sweet smell won't go unnoticed. Once you smell it, it's ready.
This recipe makes about 6 dozen.
Cool them in a rack. Grab a few. You'll love it.
And serve. =)
Best eaten right away!
If you've managed to save a few (hopefully if you've been very strict). You can keep them in an airtight container like below. I was able to keep mine for 7 days (that's as far as our self-control goes), I sent a few to the US for my brother and they said they were able to keep 'em for a month in the fridge and they said it still tasted very good. :)
Adding colors was fun! I just used a McCormick Food Color that's available in the Supermarket.
Try this recipe, you won't regret it :)
Let me know how yours turned out!
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