“Carry your childhood with you and you’ll never get older.”
I grew up with three siblings. We were different and we still are We had our differences and we still have. But no matter how far this life has brought us apart we still keep anchoring back to our childhood to stick us together. For we find comfort and solace in them. Everytime we look back we only see good and happy memories. All the rainy days and sadness of the past were coated and sweetened with our mindless laughter, simple needs and sparkling souvenirs.
Few months ago, we got an invitation to the neighborhood’s reunion. We should be happy and excited for It’s been a long time that we left the place where we grew up. And It could have been a perfect moment to see old familiar faces and to catch up with all the lost time. But we let ourselves get drowned with our busy schedule and let it slipped away. I supposed that at the back of our mind we weren’t really ready to face the reality and that all these were just a distant past and everything were figment of our naive imagination. We opted to keep these blissful thoughts intact instead.
As summer ended so swiftly, I began nostalgic with the coconut macaroon sweets that I used to peddle in the street as a child. It was more fun to me than working. The granny in the neighborhood will bake them in the morning and I will sell them in the afternoon. I was euphoric everytime I finished selling them all before the dusk. I guess that is what I’m missing right now, finding greatness on simple things.
Contrary to the French macarons that are based on egg whites, powdered sugar and almonds our Macaroons are more of a sweet delights made with coconut. This recipe is a version of coconut macaroons we love to nibble in our family. This recipe is more like of a tart.
Recipe: Pinoy Coconut Macaroons
- for the pastry base
- 1 cup of flour or about 150 of flour
- half a cup of unsalted butter or about 75 grams (cut in small cubes)
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 tablespoon of water
- 1 egg yolk
- for the coconut filling:
- 2 cups of shreaded dessicated coconut
- half a cup of sugar about 75 grams
- 2 eggs
- 1 teaspoon of vanilla extract
- a pinch of salt
- 1/4 cup of butter or about 35 grams
- 1/4 cup of whipped cream or about 3 oz
- cupcake wrappers small size
- Prep time: 30 minutes
- Cook time: 15- 20 minutes
- Servings: 15 to 20
- Difficulty: medium
Start by preparing the pasty based. In a bowl using your hands mix the butter and flour. You will achieve a sandy texture. Add the salt, sugar, egg yolk and water. Continue mixing. Roll the dough until they dont stick in your hands anymore if the dough is too dry you can add another tablespoon of water. Put this dough in the fridge and let it stand for about an hour. Next, flatten the dough and make small round tart base for your pastry. You can use a small bowl or ramekin to cut the form; In your greased muffin mold put the the dough and let it fit nicely using your finger. Do this repeatedly until all the dough of the tarts are made. In another bowl. Pre heat the oven at 160°celsius and bake the tart shells for about fifteen minutes or until golden brown. The cooking time will depend on the size of your macaroons. Then prepare the coconut filling. In a bowl whisk 2 egg yolks and sugar until it becomes creamy and whitish then add the melted butter. Put the vanilla essence. On another bowl whisk the egg whites until they are stiff. Add the dessicated coconut and whipped cream on the egg yolk-sugar-butter mixture. Combine well. Then fold delicately the egg whites. Scoop this filling on your baked pastry tart shells. Then bake them for about fifteen minutes or until golden brown for 160° celsius.