For the second session of attending in my baking journey, we baked coconut macaroons. As a coconut lover i felt an excitement knowing that on that day we're gonna make that recipe. Because it's really my favorite. It's Chewy and moist on the inside, crispy and golden on the outside, they are delicious plain but even more irresistible dipped in chocolate. They also keep well for days, which makes them the perfect cookie to make ahead or give as gifts during the holidays.

What is it?

Filipino coconut macaroons are everyone's favorite baked treat! It is soft chewy and chock-full of coconut flavor, these mini cupcakes are absolutely addicting.

Yes guys it is, because me myself are very addicted into it. Since it's my mom's favorite too. It reminds me of her. Well anyway, no more dramas hehe. And let's go back to the recipe.

Anyway, the proper color for a macaroon is a matter of great controversy and personal taste. Snowy-white or toasted golden? As you can see by these pictures, We're a sucker for a well-toasted macaroon. We like to toast the coconut just slightly before even mixing it with the egg whites. Once baked, these turn a lovely golden color with a delicately crunchy shell and a deep coconut flavor.

If you prefer the classic white macaroons, skip the toasting step and keep an eye on your macaroons as they bake. At around 15 minutes, the tips will just be starting to turn golden, and that's probably when you'll want to pull them from the oven.

So let me share to you our recipe in school. (I just captured it on my phone because it's very quite long for me to write this up. Hope you understand.)

So what are you waiting for! Try this at home. It's easy to make and the ingredients are easily found in the groceries stores. Rest assured you're whole family will definitely love it!

Mabuhay! At magandang araw sa lahat.

@athenabree your baking princess 🧝🏻‍♀️