Ingredients
- 2 cups desiccated coconut (unsweetened or lightly sweetened)
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup butter, softened
- 1/2 to 3/4 cup sugar (adjust to taste)
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line mini muffin pans with paper liners.
- In a bowl, mix the desiccated coconut, flour, and baking powder.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Gradually mix in the dry ingredients until well combined.
- Fill each lined mini muffin cup with the mixture using a small scoop or spoon.
- Bake for 18–22 minutes, or until the tops are lightly golden.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Add mini chocolate chips or drizzle melted chocolate for variation.
- Mix in crushed nuts like cashews or almonds for added crunch.
- Add lemon or orange zest for a citrusy twist.
- Store in an airtight container at room temp for 3 days or refrigerate for up to a week.
- Freeze in a freezer-safe bag for longer storage.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Nutrition
- Serving Size: 1 macaroon
- Calories: 110
- Sugar: 7g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
