Filipino Coconut Macaroons

Coconut Macaroons are chewy cookie-llike sweet baked mini desserts that are so jam-packed full of coconut.

That slightly chewiness and "crunchy" texture from the coconut is to-die-for!

Perfect as tiny bites to be served with coffee or milk.

Filipino Coconut Macaroons

Ingredients:

2 cups Dessicated Coconut

1 tbsp Vanilla Extract

1/4 cup All-purpose Flour

1/2 cup White Sugar

1/4 cup Butter, melted

2 large Eggs

3/4 cup Condensed Milk

Instructions:

In a large mixing bowl, add-in melted butter and sugar, mix well with a fork until creamy.

Crack-in the eggs one at a time while stirring continuously.

Add-in the vanilla, stir well. Then, pour-in the condensed milk, beat until all the ingredients are well mixed.

Add-in the desiccated coconut one cup at a time. Mix to evenly distribute with the mixture.

Add-in the flour, mix well until thoroughly blended.

Preheat the oven to 205°C.

Prepare your mini muffin tin lined with paper cups; or prepare your macaroon baking molds by slightly greasing with butter.

Scoop a tablespoon of the coconut mixture into each of the paper cups or baking molds.

Bake the coconut mixture in the preheated oven for 10-12 minutes, or until the macaroons starts to turn slightly golden.

Remove from molds and place in a nice plate. Allow to cool before serving them as a dessert or a snack.

Happy Eating!!

Note:

You can also top your macaroons with raisins or semi-sweet choco chips before baking.

Macaroons are small; if they get burned they’re burnt all over. So you better keep an eye on them while baking.

Macaroons are good for presents too, use colorful paper cups when baking; Transfer them to a fancy box or large cellophane plastic then tie both with nice ribbons and you have the perfect gift.^^

Coconut Cranberry Chews

Coconut Cranberry Chews

Ingredients:
3/4 cup Butter, at room temperature
1 cup Sugar
1/2 tbsp freshly grated Orange Rind
1 tsp Vanilla
1 1/2 cup All-purpose Flour
1/2 tsp  Baking Powder
1/8 tsp Salt
3/4 cup dried Cranberries
3/4 cups sweetened Desiccated Coconut

Instructions:
Preheat regular or convection oven at 176°C.
Butter baking sheet, and place-in wax paper.
Soak dried cranberries in warm water for 10 minutes. Drain water and pat soaked cranberries dry with a paper towel. Set aside.
In a large bowl, add-in sugar, orange rind, and vanilla. Beat with a mixer until smooth on medium speed.
In a medium bowl, mix flour, baking powder, and salt.
Add to butter mixture, gently stir to mix, then beat on low speed about 5 minutes, until dough comes together.
Stir-in cranberries and desiccated coconut.
Shape dough into 1-inch balls and place about 2 inches apart on buttered baking sheet.
Bake in the oven until cookie edges just begin to brown, about 8 minutes.
Remove from oven and let cookies cool on sheets for 5 minutes, then transfer baked cookies to racks to cool completely.

Note:
Shorter baking time (about 8-9 minutes) will yield a chewier cookie; longer baking time (about 10-11 minutes) will yield a crispier cookie.

If baking two sheets at once in one oven, switch their positions halfway through baking.

Lemon Glazed Toasted Coconut Cupcakes

Lemon Glazed Toasted Coconut Cupcakes

Ingredients:

Cupcakes:

1 1/4 cups cake flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup sugar

8 tbsp unsalted butter, at room temperature

1 large egg plus 2 large egg yolks, lightly beaten, at room temperature

1/2 cup whole milk

1 tsp coconut water

1/2 tsp pure vanilla extract

Topping:

1 cup sweetened shredded coconut

Lemon Glaze:

3/8 tsp grated lemon zest

2 tsp fresh lemon juice

2 tbsp coconut water

1 cup powdered sugar, sifted

Instructions:

Preheat the oven to 175°C. Line the muffin tin with paper liners.

To make the cupcakes:

In a medium bowl, Sift-in the flour, baking powder, baking soda, and salt.

Place the butter in a large bowl and stir until creamy in consistency.

Slowly add-in the sugar into the butter. Slowly stir-in the egg mixture.

Add one-third of the flour mixture. then add-in one-half of the milk. Continue adding them alternately, ending with the flour mixture.

Stir the batter after each addition.

Add-in the coconut water and vanilla.

Fill the paper liners half full of batter.

Bake in the preheated oven about 14 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. 

Leave the oven on.

Transfer cupcakes to a rack to cool, about 20 minutes.

To make the topping:

Spread the sweetened shredded coconut on a baking sheet, and bake until lightly browned and fragrant, about 7 to 8 minutes. (Do not burn!)

Transfer to a shallow bowl and let cool.

To make the lemon glaze:

In a small shallow bowl, Mix together the lemon zest, lemon juice, coconut water, and powdered sugar.

To assemble:

Dip the top of a cooled cupcake in the glaze, and immediately dip the glazed top in the toasted coconut.

Allow the glaze to set before serving or storing the cupcakes.

Happy Eating!