Coconut macaroons are widely available at most major supermarkets in our area but although soft, chewy and equally wonderful, they are a little different from the Filipino coconut macaroons I grew up with which are denser and sort of cake-like in texture.
As I read through the list of ingredients, I knew it was the Filipino version I’ve been looking for. Sure enough, the addition of flour to the basic ingredients of sweetened condensed milk, butter, eggs and desiccated coconut resulted to a more authentic Filipino coconut macaroons. Crisp and golden on the outside and moist and chewy on the inside, they’re absolutely addicting!
This recipe yields four dozens in mini muffin size which may sound a LOT but trust me, everyone will be fighting over them you’d wish you baked more than one batch. Besides, they’re good outside of refrigeration for about 2 to 3 days depending on ambient temperatures and they also keep well in the freezer for about a month. Just store in resealable freezer bags and thaw for a few hours when cravings hit. Enjoy!