a divine filipino dessert

mini filipino macaroons

mini filipino macaroons

I’ve never considered myself a good cook and we’ve eaten our fair share of take-out and processed foods cooked at home. But lately, I’ve had a recent resurgence of domestication – almost to the point of obsession. I believe I can attribute this plight to the economic recession. I’m trying to save money on food so I can enjoy my other indulgences. Read: dressing my girls in designer and boutique threads that look simply adorable on them. During my quest I have found long lost family recipes – delicious snacks and treats that I enjoyed as a little one.

My recent find is a moist, sweet, and “slightly nutritional” treat that I can’t keep my girls’ hands off. They are so easy and quick to whip up – not to mention they provide a great way to administer fiber in your little one’s diet.

Filipino mini macaroons

14 oz. of shredded coconut

14 oz. can condensed milk

½ tsp vanilla extract

½ cup butter

½ cup light brown sugar

3 eggs

mini-muffin/cupcake papers

mini-muffin pan

Leave butter and eggs out at room temperature for approximately one hour.

Set oven to 350 degrees F.

Once butter has softened add it to mixing bowl and cream it by gradually adding sugar until blended. Then add vanilla extract, eggs and condensed milk. Mix all ingredients well. Once mixed, add coconut and stir into mixture using a spatula. Once all ingredients are incorporated spoon into mini muffin cups and bake for approx. 15 – 20 minutes until they are slightly golden brown on top. Enjoy.


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