 |
| photo credit: candidadiaries.com |
We are blessed to be living in a tropical country such as the Philippines. This is because we have so many fruit bearing trees that can easily be the main source of our favorite desserts!
As a young kid, I remember my mother bringing home some coconut macaroons from Goldilocks Bakeshop. I prefer eating them after it has been refrigerated. The creamy, buttery and coconut-y taste makes this a one of a kind dessert! For me, it is best paired with an ice cold Coca Cola.
In this blog, I will show you and let you know how to make a creamy and delicious Pinoy-style coconut macaroons!
MATERIALS:
a large bowl
spatula
measuring spoon
measuring cup
1oz cupcake liners
mini cupcake pan
INGREDIENTS:
2 2/3 cup of desiccated coconut
1/2 cup butter (i like mine melted)
2/3 cup brown sugar
3 eggs
1 can condensed milk
1/2 teaspoon vanilla
1/4 teaspoon almond flavor (for that umph!) =)
PROCEDURE:
1.) Pre-heat your oven to 180 degrees Celsius.
2.) In a bowl, mix together all your ingredients. Do not worry about mixing everything into one bowl, this recipe does not need to separate dry from wet ingredients.
You will notice that I melted my butter, some recipe calls for softened butter, but I find that butter, in it's liquid state, makes the it more dense. There is no drastic difference in the taste though.
I used Baker's Desiccated Coconut in this recipe, however, I find that dehydrated desiccated coconut (packaged) mixed with newly shaved young coconut makes a more tasty batch. The packed desiccated coconut will give the texture while the newly shaved ones will give it that rich coconut-y flavor.
I also added 1/4 teaspoon Almond flavor into the recipe. It highlighted the nuttiness of the coconut. I think it gave the macaroons a distinctive taste.
3.) Line your pan with cupcake liners. Put equal portions of the liquidy batter into the lined cupcake pan. Make sure that each contains sufficient amount of desiccated coconut.
This batter does not have a tendency to rise, so you can fill your liners up to the rim.
Bake these babies for 12-15 mins or until they are done. Depending on how much is your batter, so should you adjust your baking time. This 1oz liners took me about 10-12 mins to bake. You don't want to over bake them as it may become dry and dull.
You have the option to brush the top of your macaroons with salted butter if you like more flavor. Or, if you wish, dip them in chocolate.
Here you go, moist and flavorful coconut macaroons! I suggest that you keep it in an air tight container for about a day or two before serving them. This will ensure that the flavors are all blended together making your macaroons more flavorful!
ENJOY!
This recipe yields 2 and a half dozen of 1oz coconut macaroons.
Comments
Post a Comment