Filipino coconut macaroons are your new favorite baked treat! Soft, chewy and chock-full of coconut flavor, these mini cupcakes are addictive.

Coconut macaroons are available at most major supermarkets here in the U.S., but although equally delicious, they’re a little different from Filipino coconut macaroons I grew up with which are denser and cake-like in texture.

Sure enough, the addition of flour to the basic ingredients of sweetened condensed milk, butter, eggs, and desiccated coconut resulted in more authentic Filipino coconut macaroons. Crisp and golden on the outside and moist and chewy on the inside, they’re addictive!

Here's how you do it:

- In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat together until well blended and fluffy.
- Add your egg and bet well.
- Add condensed milk and vanilla extract and continue to beat until blended.
- In a medium bowl, combine flour and desiccated coconut, and baking powder. Add to the egg mixture and beat until combined.
- Scoop into paper-lined mini muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until golden and toothpick inserted in the center comes out clean.
- Remove macaroons from the baking pan and allow to cool for about 5 minutes on a wire rack.

Make these  Filipino-style macaroons for your next baking project. They’re so easy to make and so delicious. They’re a great midday snack or after-meal dessert and are perfect for holiday gift-giving, too!

Ingredients:

3 cups	 Desicated Coconut
½ cup 	 Unsalted Butter
½ cup	 Sugar
2 pcs	 Eggs
1 can	 Condensed Milk
½ cup	 All Purpose Flour
½ tsp	 Baking Powder
½ tsp	 Vanilla