Filipino Coconut Macaroons
Filipino Coconut Macaroons
A delicious cake that you won’t be able to get enough of. You can bake as gluten free coconut macaroons as cupcakes, muffins or traybake. Great for lunchboxes and a regular that is baked in our kitchen!
Makes approximately 24 cupcakes
Ingredients:
1/2 cup General All-Purpose Gluten Free Flour
1/4 cup melted dairy-free butter
3 eggs
2 cups desiccated coconut
1 tsp vanilla
300 ml dairy-free coconut condensed milk
1/2 cup sugar
1 tsp gluten-free baking powder
Method:
Preheat the oven to 180°C / 160° Fan / 350°F / Gas Mark 4.
Line your cake tin of choice and set aside.
Place the melted dairy-free butter in a bowl and mix with the sugar. I use a KitchenAid Stand Mixer for this.
Beat together until blended.
Add the eggs one at a time and keep mixing
Add the dairy-free condensed milk and vanilla and continue to mix.
Finally, add the gluten-free flour and desiccated coconut and mix until combined.
Place mixture into the prepared pan or cases.
Bake in the oven for around 20 to 40 minutes. It depends on the size of the cupcake or tin that you use. They need to be baked until golden, and a toothpick inserted in the centre comes out clean.
Remove from the oven and let cool on a wire rack for around 5 minutes.
Additional Notes:
Add some flavour to the dish such as 1 tsp cinnamon, nutmeg or mixed spice.
Equipment Used:
Cake tin
KitchenAid Stand Mixer or Hand Mixer
Weighing scales
Measuring spoon and cups.
