Filipino Coconut Macaroon Tarts
If you're left with hardly any time during the holidays, these sweet, bite-sized Filipino Coconut Macaroons are easy to bake and give as presents. These are tiny pastries that measure one inch in diameter and are packed with sweet coconut flakes. Tropical countries like the Philippines grow and produce coconuts abundantly so, many dishes and desserts are coconut-based. They look petite and pretty when wrapped in colored cellophane wrappers or stashed in attractive candy tins with a brightly-colored bow. This is an AsianInAmericaMag recipe. Makes 30 to 36 pieces which are about 1-inch in diameter.
Servings: 4 people
- 1/4 cup softened unsalted butter
- 1/2 cup brown sugar
- 4 whole egg yolks
- 1/2 can (14 oz. full size) sweetened condensed milk
- 4 cups dessiccated coconut flakes
- 4 whole egg whites
- 1/2 cup granulated sugar
- 1/2 cup crushed roasted cashew nuts unsalted
Preheat oven to 350F degrees. Line small-sized muffin pans about 1-inch in diameter with muffin paper cups of the same size.
Using a cake mixer, cream butter till light and fluffy. Add sugar and egg yolks, then mix till smooth.
Mix in the condensed milk and dessicated coconut flakes.
In a separate bowl, beat egg whites till peaks form. Add sugar a little at a time, and continue beating till stiff and peaks form.
With a spatula, fold in the egg whites into the yolk mixture.
Pour into muffin cups. Top with crushed cashew nuts.
Bake at 350 F degrees for 20 minutes or till golden brown.
Cool completely and keep refrigerated till ready to serve.
Cook's comments: These little coconut treats look great if wrapped in colored cellophane wrappers to give as gifts. If there are nut allergies, omit the cashew nut topping.
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Serving: 1g | Calories: 205kcal | Carbohydrates: 52g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 10mg | Potassium: 37mg | Sugar: 52g | Vitamin A: 14IU | Calcium: 23mg | Iron: 1mg