Paleo Filipino Coconut Macarons

I think my grandmother would be proud of these!

I've always wanted to make Filipino macaroons and I even bought the mold and paper liners some years back. I remember my grandmother, Lola, making these. They were sweet and delicious. Since we lived in the States, there was a time when she gave us a box of them in an old Magnolia ice cream tub to take back. My sister and I ate half the box on the flight from the Philippines to the States. It's a long flight so it took a lot of willpower to not eat the whole tub.

I must have researched how to make these so many times, but they all had condensed milk which is what makes them so good and sweet. After lots of research, I came across this post from The Healthy Foodie and found my answer. I was set and ready to make them until I found that we had ran out of eggs. Rookie mistake! Thankfully, I've learned a thing or two and was able to use flax seeds to help bind everything together.

The coconuts and flax seeds were bought plastic free from WFM bulk. I skimped on the honey because we were running out of my favorite one which is a honey creme we bought when we were in Vermont. It surprisingly has lasted us since Thanksgiving.

One of the things that makes Filipino Macaroons so delicious is the use of fresh coconuts shredded and mixed with condense milk so it tastes more cake like. This one the coconut pieces are fairly substantial so alternative you can processed them a bit more in a food processor to make them finer. Perhaps, next time I will try that, but this one turned out excellent. I am one happy camper.

 
Can eat these all day.

Can eat these all day.

 

Ingredients

  • 3 cups of unsweetened coconut flakes
  • 1 can of organic coconut milk (I love Trader Joe's because there are no preservatives)
  • 6 tbsp of local honey
  • 1 tsp vanilla
  • 3 tbsp of flax seeds + 7 tbsp of water
 
 

Directions

  1. Place the coconut flakes, coconut milk, honey and vanilla in a wide pan on the stove
  2. Keep on High and stir often until golden brown
  3. Set aside to cool for 10 minutes
  4. While the coconut mixture is cooling, mix the flax seeds and water until you get a very pasty consistency
  5. Mix coconut mixture and flax seed together
  6. Spoon into rounds on a baking sheet or if you have the Filipino macaroons mold, use 'em
  7. Bake for 20 minutes at 350. Take care that it doesn't burn. Should be golden brown.
 
Toasting the coconut flakes with coconut milk, vanilla and honey. Should be a bit drier after some time on the heat.

Toasting the coconut flakes with coconut milk, vanilla and honey. Should be a bit drier after some time on the heat.

 
 
New batch patiently waiting their turn to go into the oven.

New batch patiently waiting their turn to go into the oven.

 

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