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Coconut Macaroons
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Description
Moist and golden mini-“cupcakes.” It’s hard to resist popping piece after piece. Really. I can finish a dozen (or more!) in one sitting!
Ingredients
- 7 ounces, weight Desiccated Coconut
- 1 can (12 Oz. Size) Sweetened Condensed Milk
- 4 whole Eggs, Beaten
- 2 Tablespoons Butter, Softened
- 1 cup Brown Sugar
- ½ teaspoons Vanilla (optional)
Preparation
Mix all ingredients in a big bowl until incorporated.
Using an ice cream scoop or 2 teaspoons, scoop batter into muffin cups. You can also use a small tart tin as a molder, but make sure to line them with muffin papers for easy removal.
Bake in a 175ºC preheated oven for 20–25 minutes or until the tops are golden.
I made around 60 macaroons, but that depends on how big you prefer them to be. I used a medium (2 oz.) ice cream scooper.
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