Preheat oven to 350F and lined mini muffin pans with 1oz. cupcake liners.

Whisk the eggs until light and frothy.

Add the sugar and melted butter, then whisk until sugar is completely dissolved.

Add the sweetened condensed milk and vanilla extract, then whisk until well blended. A

Add 2 tablespoons of water in the milk can to get the remaining milk at the bottom, I don’t want to waste it and then I add to the mixture but this is optional.

Mix well until smooth and the water is well blended.

Add the sifted all-purpose flour and baking powder and mix well.

Lastly, fold in desiccated coconut and let it soak for 5 minutes, just to soften the coconut.

Scoop mixture into cupcake liners about 2/3’s full.

Continue filling each liner until you’re completely done, it yields 4 to 4½ dozens.

Bake macaroons for at least 10-15 minutes or until lightly brown on the top. I use the middle rack, to avoid macaroons from burning the top part.

Fire off, and transfer in a cooling rack to cool completely before packing and storing.