Cheesy Coconut Macaroons Recipe

Coconut macaroons, originating in medieval Italy and evolving through Jewish traditions, traveled to the Philippines, a country deeply connected to coconuts and their culinary heritage. The macaroons have become a cherished part of Filipino culture, enjoyed during special occasions, holidays, and daily indulgences. This fusion of history and local creativity showcases how the macaroon, with its chewy coconut allure, has seamlessly integrated into Filipino traditions, embodying the intersection of global culinary influence and regional tastes.

Nutrition Facts:

Calories: 192

Total Fat: 13g

Saturated Fat: 9g

Cholesterol: 27mg

Sodium: 91mg

Total Carbohydrates: 17g

Dietary Fiber: 1g

Sugars: 13g

Protein: 3g

Prep Time: 20 minutes

Cooking Time: 20-25 minutes

Total Time: Approximately 45-50 minutes (including prep and baking time)

Servings: Approximately 12-20 macaroons (depending on the size)

Please note that these nutrition facts are approximate and can vary based on the specific brands and quantities of ingredients used. It's always a good idea to calculate nutrition facts with the exact ingredients you use if you have specific dietary requirements or restrictions.

Ingredients:

⅓ cup Salted Butter (melted)
300g-374g Condensed milk
1 ½ cup Desiccated coconut
¼ cup All purpose flour
½ tsp Baking powder
1 pc Egg
1 cup Cheese (grated)

Directions:

Step 1:

Preheat your oven to 175°C (350°F) for about 15 minutes. Meanwhile, line a cupcake pan with cupcake liners.

Step 2:

In a pan, melt the salted butter over low heat. Allow it to cool down to room temperature while you prepare the other ingredients.

Step 3:

In a mixing bowl, combine the desiccated coconut, all-purpose flour, and baking powder. Mix well to ensure an even distribution of the ingredients.

Step 4:

Pour the cooled melted butter into the dry mixture and gently mix, then add the condensed milk and mix again until the mixture is coated evenly.

Note: To control sweetness, add the condensed milk gradually. Start by incorporating about half of the can's content into the mixture. Taste the batter and determine the desired level of sweetness. Adjust by adding more condensed milk if needed.

Step 5:

Crack the egg into the mixture and thoroughly blend until all ingredients are well combined. Then gently fold in the grated cheese, ensuring it's evenly distributed throughout the batter.

Step 6:

Transfer the batter to the prepared cupcake liners. 

Note: You can use a piping bag to transfer the batter for less mess. Fill each liner about 2/3 full with the batter.

Step 7:

Place the cupcake pan in the preheated oven and bake for approximately 20-25 minutes at 175°C (350°F), or until the tops of the macaroons are firm to the touch and have a golden brown color.

Note: To confirm that the macaroons are ready, gently tap the top of the macaroon. If it feels firm and no longer jiggles, they're done. If needed, bake for a few more minutes and check again.

Step 8:

Once baked, remove the macaroons from the oven and allow them to cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely before enjoying.

Tips:

• You can experiment with different types of cheese to find the flavor you like the most.

• These cheesy coconut macaroons make for a wonderful snack or dessert and can be stored in an airtight container for several days.

Serve & Enjoy! 💖