When I went home to Philippines during the summer vacation, I had a one-on-one baking session with my mom-in-law. One of the recipes she demonstrated is the sweet Coconut Macaroons which happen to be one of my favorite desserts because of the tasty tad of coconut, sugar, eggs, and flour. Basically it is also a good delicacy for many occasions especially on kiddie parties as well as a delightful homemade gift for our special ones. I also brought this yummy dessert to the birthday party happened last week.
As a history, the original macaroons can be traced back to an Italian monastery which the monks made the cookie during eight day Passover because it has no flour or leavening (macaroons are leavened by egg whites) and meets their dietary restrictions. The name comes from the Italian word of paste, maccarone, which refer to almost paste (Macaroni means flour paste). Later, two Carmelite nuns, hiding in asylum in the town of Nancy during the French Revolution, baked and sell macaroons cookies to pay for their housing and expenses. They became known as the “Macaroons Sisters”.
Over the years, several versions of cookies are made from region to region. Today, the coconut macaroons are commonly found in Australia, US, and Asia including Philippines. Many varieties of coconut macaroons are dipped in chocolate, typically milk chocolate. Versions dipped in dark chocolate or white chocolate are also becoming more commonly available. But for my mom’s version only simple ingredients are used consisting of egg whites, sugar, flour, and shredded dried coconut. So I will share to you the secret recipe my mom passed on to me.
Here are the INGREDIENTS that you need:
2 cups sugar
1 cup melted butter
2 pcs eggwhite
1 cup flour
2 tsp baking powder
½ tsp salt
1 tsp vanilla
½ cup condensed milk
2 cups dessicated coconut
1. Preheat the oven at 300 degrees Celsius.
2. Cream the sugar and butter together until sticky and smooth.
3. Gradually add the eggwhite, vanilla, and condensed milk.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Slowly blend the flour mixture to the cream.
6. Add the dessicated coconut and mix well.
7. Scope a teaspoonful of mixture into small paper cups molder.
8. Place in the oven and bake for 10 to 15 minutes until the edge is golden brown.
9. Remove and let cool in a wire rack before serving.
Viola! You have now a special dessert that you can stack in your fridge and can be nice treat in the afternoon or your kid’s snack to school.
So try it yourself. You can also add a dash of almond flakes for a nutty taste or sprinkle choco flakes on top or even dip in a melted chocolate.