In my country, these macaroons comes in small mounds of crunchy and chewy goodness. I bake mine in muffin tins. My hubsand, who is not a big fan of dessicated coconut, even loves this!
Pre-motherhood, I used to bake my macaroons in muffin tins. But those were too big for the kids. So, I bought a candy mold and used truffle liners to bake these bite-size macaroons!
I could not tell you exactly how many pieces this recipe would yield as it will entirely depend on your cupcake size. Yesterday, I was able to bake 1 dozen of maxi cup-macaroons and 3 dozens of mini cup-macaroons.
This is a very easy dessert. No complicated steps. Just beat, stir, bake and enjoy!
You will need:
4 large eggs + 1 egg white
1 cup of granulated white sugar
1 teaspoonful of vanilla-flavored sugar (or substitute with vanilla extract)
250 grams (or two packs) of desiccated coconut
200-250 ml of condensed milk (sorry for the typo)
1 tablespoon of baking soda
120 grams of butter, room temperature
Pre-heat your oven to 175º C. In a medium-sized bowl, beat your egg white until fluffy. Set aside.
In a separate large bowl, beat the 4 large eggs until creamy. Gradually add 1 cup granulated sugar and the vanilla-flavored sugar or vanilla extract. Beat until creamy. Add the butter and beat.
Pour in the condensed milk and beat until it is well blended into the mixture. Add the desiccated coconut and baking soda. Stir well.
Pour your egg white to this mixture. Don’t beat nor stir. Just fold in your egg white. The beaten egg white and the baking soda will add fluffiness to the macaroons while the eggs will bind everything. This recipe does not call for any flour but the desiccated coconut plus the egg will bind everything.
Line your muffin tins and fill your muffin liners until 2/3 full.
Bake until top is brown. I could not tell you for how long you should bake the macaroons as it would depend on the size of your muffin tins. Once the top starts turning brown, I just stay there in front of my oven waiting for the time to test if it’s already done. Insert a toothpick into the macaroon to know if it’s done. if the toothpick comes out clean, it’s done! So easy!
My family loves to eat it warm, while still in the cooling rack! We’d have it either for breakfast, mid-morning snack, dessert or even midnight snack! ^^)
I hope you liked today’s recipe.
This post was first seen at To Sew With Love.