Filipino coconut macaroons are your new favorite baked treat! Soft, chewy and chock-full of coconut flavor, these mini cupcakes are addictive.
Coconut macaroons are available at most major supermarkets here in the U.S., but although equally delicious, they’re a little different from Filipino coconut macaroons I grew up with which are denser and cake-like in texture.
Fortunately, a friend of mine emailed me a PDF of recipes from the Center of Philippine Concerns including one for macaroons. As I read through the list of ingredients, I knew it was the Filipino version I’ve been looking for!
Sure enough, the addition of flour to the basic ingredients of sweetened condensed milk, butter, eggs, and desiccated coconut resulted in more authentic Filipino coconut macaroons. Crisp and golden on the outside and moist and chewy on the inside, they’re addictive!
This recipe yields four dozens in mini muffin size. Forty-eight pieces might sound a LOT but trust me, everyone will be fighting over them you’d wish you baked more than one batch! Besides, they’re good outside of refrigeration for about 2 to 3 days and will keep in the freezer for about a month.
Just store in resealable bags or airtight containers to seal in freshness. When cravings hit, thaw in the refrigerator for 1 to 2 hours or at room temperature for about 30 minutes and they’re ready to enjoy!
How to Make Filipino Coconut Macaroons
- 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 paper-lined mini muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until golden and toothpick inserted in the center comes out clean.
- Remove macaroons from the baking pan and allow to cool for about 5 minutes on a wire rack.
Make these Filipino-style macaroons for your next baking project. They’re so easy to make and so delicious. They’re a great midday snack or after-meal dessert and are perfect for holiday gift-giving, too!
Loving for more baked goods recipes? You might want to try these goodies, too!
- Pinipig Shortbread cookies- they’re crisp, buttery and delicious with coffee or tea
- Banana Pandan Bread-have leftover saba bananas lying around? Turn them into a freshly-baked pandan-infused banana bread loaf!
Filipino Coconut Macaroons
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
finally made it yesterday and it turned out perfect 😊
just changed the size coz i dont have mini muffin tins but still its good 😊
My husband and my in-Laws really love it and i feel so happy that i can introduce filipino foods to them and super thanks to you miss lalaine 😊
Yay! I am glad the recipe worked well for you 🙂
Hello,
First of all let me say that I love the taste of your macaroons. I’ve tried it several times in the past and they were truly amazing. However, the last two times I’ve made them didn’t work out so well. The taste is the same but for whatever reason, they were all hollow in the middle. I was so disappointed as I made them for a fundraiser bake sale and I ended up not bringing anything. Where did I go wrong?
Hello, Mary,
I am sorry but I don’t know what to say. If you’ve tried it several times in the past and had great results, that means the recipe does work. I wish I can pinpoint what went wrong the last couple of times but I wasn’t in the kitchen with you and there could be a lot of factors that affected the final product such as the oven not working properly etc.
Ms. Lalaine what kind of flour po did you use in this recipe? Thanks
All-purpose flour 🙂
Super yummy, tasteful, chewy macaroons. Better than what i made in the past. Thank you for sharing your recipe!
Hi Ayeng! My pleasure. Glad to hear it worked out well.
Hi Ms. Lalaine
If i use other size of molding .. smaller than mini muffins, will cooking time change?
I think the mini muffin pans are the smallest size but yes, please adjust cooking time if using a smaller or bigger size pan.
Hi Lalaine, I’d really appreciated with your talents & blessings that you’ve shared with us. As a matter of fact, I already made this macaroons recipe many times & my friends really love it! Actually, I didn’t use sugar due to my daughter dont like too sweet so condensed milk is well enough for us. And I use organic unsalted butter, organic eggs & organic or unbleached flour & sooooooo delicious. My friends really love it & they want to order too. Thank you so much once again & I’m forever grateful. Take Care & God Bless you more! 🤗
Thank you so much, Israel! I am glad you were able to modify the recipe to suit your tastes. God Bless!
This is so awesome! If you’d notice Ms Lalaine, I am a fan. Your recipes are my reference all the time!
Back to these macaroons.. I had made these so many times, and the minimum is two batches. And always a hit! Walang natitira! I had some pictures that i would love to show you, even little kids love them. Thank you thank you for this recipe!
Thank you so much, Maria, for the 5-star rating! Yes, these macaroons are always a hit when I bring them to parties and I am glad you like them as well. I’d love to see your pictures. You can tag me on Instagram or Facebook #kawalingpinoy, if you like, and I’ll find them 🙂
Hi ms lalaine, im looking for a recipe that would be a good source of income. We need to augment our family income because i am on treatment for lung cancer. Medication is very costly. Do you think it could help us? I will try this macaroons. Thank you and Godbless!
Hello, Shirley,
I am so sorry to read this. I could just imagine the worry and stress. I am praying for you and your family.
I used to sell these macaroons and everyone liked them, so I think they’ll be a good recipe to start. They’re also very easy to make and you get 4 dozens per batch.
Do you mind if I email you? Or maybe you can email me at lymanalo@kawalingpinoy.com instead and I’ll reply from there. God bless!
Hi Ms. Lalaine! Tried the recipe today using oven toaster and macaroon tins instead of muffin pan. Masarap naman po but ang nagawa ko is hindi kasing solid ng nasa pic nyo. Umalsa siya pero nawala rin at ang ending is lubog yung center. Any idea po kung saan ako nagkamali? Thanks!
Hello, Lhot,
The recipe is based on using an oven and unfortunately, there can be a change in the final product if you use different equipment as called for in the recipe. The oven toaster might not have the stable heat/temperature as in the oven and this could affect the macaroons.
hi. hindi po ba masyadong matamis kung 14oz ng condensed milk ang ilalagay? maraming salamat.
NO, not too sweet at all 🙂 It requires a whole can of sweetened condensed milk plus sugar but the recipe makes a lot, about 4 dozens.
It was so good. On point with the taste. I used salted butter, cannot remember if you specified salted or not. When I tasted it reminded me of when I was growing up in Cebu. So delicious and addicting. Happy to share this sweet with my kids. Almost made 4 dozen but not exact because first batch of 24 a few overflowed. Oh well Thank you. I took pictures wished I could have added them here
I’d love to see your photos! If you do Instagram or Facebook, you can tag me at #kawalingpinoy so I’ll be able to find them 🙂
Hello can i use a brown sugar instead? Tsaka po okay lang ba na walang flour? Thank you 🙂
I guess you can use brown sugar, magiging iba lang ang lasa at texture nang konti. The flour is important para sa consistency nang macaroons na ito. You might want to search online for other macaroon recipes na hindi gumagamit nang flour ad use those instead to make sure tama ang resulta.
Hi Ms. Lalaine,
How long yung shelf life nya, I plan to sell kasi 🙂
Any tips po to prolong the shelf life?
Thankie
At room temperature, they should be ok up to 3 days, depending on the type of weather you have. In the refrigerator, probably a week. These macaroons don’t’ have preservatives so they don’t have a long shelf life. Just make sure they’re in an airtight container so they don’t dry out. Good luck sa business.
Hello po. Yung bitter po ba na ginamit po ninyo salted po ba or yun hindi. Salamat po
I use unsalted 🙂
Hi lalaine 😊
Thanks for this recipe, big help sya sa tulad kong ngaaral magbake at matakaw sa coco macaroons 😁, ngtry ako kanina gwin and mosorop sya, kala ko msydong mtamis ksi may condensed and sugar pero ok lng pala, sguro i will try to add more coco nxt tym, type ko ksi ung mdmi coco..
I hope u will share more of your recipes and if u have fb page that we can follow pakishare sana here.. 😊
Baka ikaw n ang sagot sa pggng trying hard baker ko..
😂
need to cut down the ingredients lng kc dlawa lng kmi kakain.. Baka mgmukha n kming buko pg msydo mdami 😂..
Thanks ng madami! I will wait for your nxt recipes
God Bless you
Hi Jamie! We do have a Facebook Page. Here is is!
Hi Ms. Lalaine,
I have excess batter, I refrigerated them, can I still bake them the next day?
Yes, you can save and bake the next day 🙂
Hi ms lalaine may i ask how much po ung sell nyo dito? and what sugar po brown or white? tia
Matagal na nung binebenta ko but I think 1 dozen $4. White sugar ang gamit 🙂
I tried and it was a success. Thanks for sharing this recipe Ms. Lalaine!
I use coconut pulp coz my mom used coconut milk often and I just thought why not make sonething from the tons of pulp she disposes.. Sayang kase😊
I just dried the pulp sa non stick pan for 10mins over low heat… Its as good as dessicated coconut.
God bless you more! Looking forward to try more recipe’s from your collection.
Thanks for a great tip, Ivy!
Can this be good for freezer?
Yes, you can freeze them. Just store in resealable bags or airtight containers and they should be good for up to 1 month.
I don’t have muffin pans ☹️ Can I just shape it and bake it in a greased pan?
I’ve never done this in a greased pan, the mixture is too loose to shape. I am not sure if it would work well but maybe bake in the pan like a cake and just cut into squares when done?
Hi Lalaine,
I’ve been making macaroons for quite sometime. I was hesitant to use your recipe coz I’ve been using a recipe from another pinoy website.
Decided to try your recipe and followed it to the dot and my family really liked it.
Guess I have to switch my old recipe to yours.. this is a keeper.
Thanks a lot for sharing.
I am glad you liked the recipe 🙂
Hi Miss Lalaine, i already tried your recipe same taste but not the texture because i use the fresh coconut. But really good taste next i try using the coconut in your recipe so that i can get the right texture.
Hi Mona. Let us know how it goes when you try again!
Hi Ms. Lalaine. I just want to ask if what kind of flour that I need to use?? coconut flour or APF?
Thank you.
It’s all-purpose flour 🙂
I just
can i use 3rd class?
Hi Lalaine,
Thanks for this wonderful recipe.
It tastes really good. my husband’s officemates are now ordering this from me. Thanknyou so much and God bless you more!
Thank you for the feedback! These macaroons are really good, I used to sell them also and I still get requests for them from my old officemates who used to buy from me 🙂
Hi miss lalaine, paano po if walang oven? Ano po ang ibang gagamitin ko? Thankyou po 😊
Hello
I am not sure how you can make these macaroons without an oven as they require baking. 🙁 Maybe try a toaster oven? I’ve never tried it personally but I think a few readers have had success using it.
Can cream of coconut be used in place of the sweetened condensed milk? It has the same consistency. The macaroons sound delicious!
I am not sure about replacing the condensed milk with coconut cream as it is actually thicker and more viscous. Is there a reason why you want to substitute?
Hi, Lalaine!..I would like to know if I could use gluten free flour to make these. Thank you.
Hello Grace,
I’ve never tried it with gluten-free flour but I don’t see why it won’t work. I am not familiar with GF baking but you might want to search online if you need to make adjustments in terms of liquid etc.
Can I use melted butter instead of softened butter?
Hi Louise,
The texture will be different. Baking is a little bit more complicated than cooking and a simple change in ingredients can have a significant effect on the final product. I would suggest following the recipe as it is.
I love your recipe! Anyone with all the required ingredients and materials could easily make this dessert. I’ve made this a lot of times already and I can say that it’s almost foolproof and quite delicious.
Thanks for the feedback, Kaela. I am glad you enjoy this recipe, it’s very easy to make indeed 🙂
pwd ba syang lutuin sa oven toaster? if yes, how many minutes. thanks
Hello
I’ve never tried this recipe sa oven toaster so I wouldn’t know how many minutes. I don’t have one at home and hindi ako familiar sa temp. 🙁