Sunday 23 December 2012


Coconut grows in abundance in the Philippines. Naturally it is used a lot as a cooking ingredient. Although mostly used fresh, dessicated coconut is also used for making sweets and desserts.

We used to make coconut macaroons every Christmas because it is delicious and very easy to make. With the use of a few simple ingredients and a few minutes, yummy little treats can be made. They are perfect for snacks and also as food gifts.

Filipino macaroons are richer because egg yolks are used. Butter, condensed milk and cheese are thrown in and of course they come out as delicious as you'd want them to be. Best of all you can make a lot of them with no effort at all.


(makes about 48 mini macaroons)

1 1/2 c. dessicated coconut
3/4 c. sweetened condensed milk
2 whole eggs + 4 egg yolks
1/4 c. butter, melted
1/2 c. grated processed cheese
2 tbsps. sugar


Pre-heat the oven at 350° F/ 180° C. 

Line mini muffin tins with paper cases.

Mix all of the ingredients together and fill the cups 2/3 full. 

Bake for 20 minutes or until the tops are browned.

Cool on wire racks.

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