Macaroons

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

Macaroons are coconut-based desserts. This Filipino version 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.

• 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 degrees Fahrenheit

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.

COOK'S TIPS

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