Filipino Coconut Macaroons

© 2022 | http://angiesrecipes.blogspot.com © 2022 | http://angiesrecipes.blogspot.com © 2022 | http://angiesrecipes.blogspot.com These Filipino-style macaroons are so easy to make and so delicious. they are golden crisp on the odges and soft, chewy and moist on the inside, they’re super addictive. If you prefer, coat them in chocolate to give it a even richer flavour. The addition of small amount of white spelt flour in the batter makes them taste more like cakes rather than standard coconut macaroon, but they are just equally delicious. They make a great midday pick or after-meal dessert or even as a lunch box filler. Don't confuse coconut macaroons with chewy, yet crisp airy French macarons. Macarons and macaroons differ in their main ingredient, which for macarons is almond meal, and macaroons is shredded coconut. A macaron (pronounced "mack-ah-ROHN") , which has roots in Paris, is a meringue-based cookie. Its batter is composed of almond flour, egg whites, and confectioners’ sugar. Parisian macarons come in a variety of colours and flavours and usually filled with buttercream, ganache, jam, or fruit curd. The main ingredient of a macaroon (pronounced "mack-ah-ROON") is shredded coconut and its original recipe does not require sweetened condensed milk. As the recipe suggests, this is a Filipino-style macaroon, which is composed of butter, sugar, sweetened condensed milk and coconut of course. * 100 g Unsalted butter, softened * 150 g Sugar * 2 Eggs, medium * 1 can / 397 g Sweetened condensed milk * 1/2 tsp Vnilla extract * 70 g White spelt flour * 200 g Desiccated coconut * Line one 24-vavity mini muffin pan with paper cups and place 9 standard-sized reusable silicone baking cups in a baking tray. Set aside. Use two mini muffin pans or 20 silicone muffin cups if you have them. * In a bowl, beat softened unsalted butter using a hand mixer on low speed until creamy. Add in sugar and beat together until well blended and fluffy. Add eggs one at a time, beating well after each addition. * Add in sweetened condensed milk and vanilla extract and continue to beat until blended. In a medium bowl, combine white spelt flour and desiccated coconut. Add to the butter-egg mixture and beat until combined. * Preheat the oven to 180C/350F. Divide the thick batter into the prepared muffin cups. * Bake the mini muffins for about 15-18 minutes and 25-28 minutes for standard-size muffins until golden and a toothpick inserted in the center comes out clean. Remove from baking pan and let cool on a wire rack for about 5 minutes. © 2022 | http://angiesrecipes.blogspot.com © 2022 | http://angiesrecipes.blogspot.com Eat,Drink And Be Merry!