So I have a recipe for Coconut Macaroons, which I make for a friend who can’t have dairy and gluten. While they are moist and delicious, dairy and gluten free, they lack the buttery taste that I sometimes crave. I was in the Philippines just recently, and over there I tried these amazing Butter Coconut Macaroon Mini Muffins from a bakery called Goldilocks. These mini morsels were very moist, with rich butter taste and chock full of coconuts. They were so good I promised myself to recreate them when I get back to Sydney, and here we are.
The following recipe is thanks to my good friend Marilyn who also happens to make the best steamed rice cakes called Puto Muffins.
So what’s so special about these Coconut Macaroons? First of all they have that rich butter taste that’s more cake and muffin like than the more airy textured Coconut Macaroons. The shredded coconut within becomes moist and chewy while the top remains crunchy so you get the best of both worlds. They are beautifully golden and will keep for a week, if they last that long. They are so irresistibly good, it will be hard to eat just one. And, packaged nicely, they make a gorgeous present for the foodies in your life.
What you need to make Coconut Macaroon Mini Muffins
- From the Fridge/Pantry – Butter, Caster Sugar,Eggs,Vanilla Extract,Condensed Milk,Self Raising Flour,Shredded Coconut or Coconut Flakes
- Glacé Cherries – Halved, optional for garnish
- Mini Muffin Cases (about 36 pieces), Mini Muffin tray(12 holes, 4.5 cm diameter well, each with 1 1/2 tablespoons capacity). I only had 2 mini muffin trays, so I had to make these in 2 batches.
Easy does it..
- Cream together softened butter with caster sugar until well combined. I use a hand held mixer for this it’s not too precious; you can even just use a whisk or a fork no worries.
- Add the vanilla,eggs and condensed milk and mix together until well blended.
- Stir in the self raising flour, coconut and mix together until combined.
- Scoop into paper case lined muffin trays to almost full, about 1 1/2 tablespoons for each muffin case. Makes about 36 mini muffins.
- Bake in preheated oven until golden approximately 15-20 minutes.
- Will keep for a week in a covered container.
Butter Coconut Macaroon Mini Muffins
36
servings15
minutes20
minutesButtery Moist and Delicious Coconut Macaroons
Ingredients
75g softened room temperature Butter
3/4 cup Caster Sugar
2 Eggs,whisked
1 teaspoon Vanilla Extract
1 can x 395g Condensed Milk
1/2 cup Self Raising Flour (or 1/2 cup Plain Flour plus 1/2 tsp baking powder)
Pinch of Salt
2 cups Shredded Coconut or Coconut Flakes
Halved Red Glacé Cherries,optional for garnish
Directions
- Preheat oven to 175 °C. Line mini muffin trays with paper cases.
Cream together soft butter and caster sugar in a large bowl. - Stir in eggs, then vanilla and condensed milk and mix together until well blended.
- Add flour, shredded coconut and salt to the bowl and mix together until well combined.
- Fill muffin cases with the batter, about 1 1/2 tablespoons each. You can use a cookie scoop to do this if you prefer.
- Place a halved glacé cherry in the middle of each macaroon just before baking (optional). This will sink to the middle like a filling. If you want the cherries on top, bake the muffin first for 10 minutes, place the cherries on top of each muffin then continue baking for another 10 minutes or until golden.
- Bake in a preheated oven for about 15 to 20 minutes until the macaroons are just golden.
Notes
- Keeps for a week in a covered container
