Filipino Coconut Macaroons
'- 1/3 cup butter, softened- 3/4 cup sugar- 2 eggs- 1 can (14 ounces) sweetened condensed milk- 1/2 teaspoon vanilla extract- 1/2 cup flour- 2 cups desiccated coconut
- Line mini muffin pans with paper cups. Set aside.- In a bowl, cream butter using a hand mixer on low speed.- Add sugar and beat together until well blended and fluffy. - Add eggs one at a time, beating well after each addition.- Add condensed milk and vanilla extract and continue to beat until blended.- In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until combined.- Scoop into the prepared muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.- Remove from baking pan and let cool on a wire rack for about 5 minutes.