Filipino Macaroons

Sweet Mini-Coconut Muffins made from Dessicated Coconut, Condensed Milk and Cheese

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.

YOUR SHOPPING LIST:

• Dessicated Coconut
• Condensed Milk
• Cheddar Cheese
• Vanilla Extract
• Walnut or Cashew nut, Glazed Fruit, Raisins (optional)

IN THE PANTRY:

• Eggs
• All-purpose Flour
• Sugar
• Butter

INGREDIENTS

• 2 cups Dessicated Coconut
• 1 14 oz can Condensed Milk
• 1/2 cup Cheddar Cheese, grated
• 1/2 teaspoon Vanilla Extract
• 2 Large Eggs
• 1/2 cup All-purpose Flour
• 1 cup Sugar
• 1/3 cup Butter
• 1 cup of any one of these : Walnut, Cashew Nut, Glazed Fruit, Raisins (optional)

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 continously.

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.

BENG'S TIPS

• Use a small ice cream scooper to portion the mix evenly in the mini-muffin pan.
• Substitute lime zest or lemon zest instead of vanilla extract for a nice fresh lemon flavor.

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