When I was at my friend’s house last month she gave me some coconut macaroons. It tastes really good and suddenly I miss home. Coconut macaroons were a very famous snack back home. So, I decided to bake and see if people in the house like it. Well, they loved it so I was thinking why not share it on the blog as well.

This recipe is quite the same as what I shared last week- coconut muffins. I just reduced the flour and added more desiccated coconut. I also used tiny muffin liners instead of the normal one. You can use the normal size muffin liners or just simply roll your coconut macaroons into small balls and bake them. I like the mini coconut macaroons because for me it is easy to eat. You can just put the whole size in your mouth and eat like candy.

Mini Coconut Macaroons

You Will Need:

1/2 cup flour
400 grams or about 4-5 cups coconut flakes or desiccated coconut
1/2 cup butter, softened
1/2  cup sugar
2 large eggs
1 can sweetened condensed milk (4ounce)
1 tsp vanilla extract
Mini muffin liners /wrappers

Procedure:

1. Preheat oven to 350F.
2. Prepare your baking tray with parchment paper.
3. In a bowl mix the flour and desiccated coconut until well combined. Set aside.
4. In another bowl, beat butter using a hand mixer until soft. Add sugar and continue beating.
5. Add eggs one at a time while continue beating. Add condensed milk and vanilla.
6. Add the flour mixture and mix well until well combined.
7. Using a teaspoon fill your mini muffin liners about 3/4 full.
8. Line your muffin liners with the coconut macaroons in it in the baking pan you prepared earlier. (see photo above).
9. Finally, bake for about 15- 20 minutes or until it’s golden brown in color.
10. Let it cool.

Baby Girl thinks it’s fun to play with these little treats while I was photographing them. I just let her pile them on the table and do whatever she likes. She does the counting and tried to pile them in a straight line.