The Filipino macaroons is made from dessicated coconut, canned condensed milk and grated cheese. They are baked using a mini-muffin pan lined with small paper cups.
Sweet and chewy, these desserts are with a hint of saltiness from the cheese. Topping options range from nuts, raisins, or chopped glazed fruits, or most people enjoy them plain without any topping.
This type of macaroons is the molded type, so it's important to cook in a mini muffin pan.
Also, it's necessary to have it in small bite size portions so the sweetness is not too overwhelming.
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IN THE PANTRY:
PREPARATION TIME : 5 minutes
COOKING TIME : 35 minutes
Preheat oven 350°F.
1 Cream the butter, and add the sugar.
2 Add the eggs one at a time, beating continuously.
3 Blend in the cheese and condensed milk.
4 In a separate bowl, mix together the dessicated coconut and all-purpose flour. Add to the egg/milk mixture.
5 Scoop on paper-lined mini muffin pans, and top with glazed fruits or nuts.
6 Bake for 15 to 20 minutes or until golden brown.
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