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!
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.Â
- 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.
Notes
Video

Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Mae says
This was a hit for my family and friends.
Bree says
Hi! Have you tried cooking it in an airfryer? I have no oven and i really wanna try your recipe. Thanks!
Ray Angel says
Thanks for the recipe and it was perfect and really yummy!
Amy Scott says
These are the BEST macaroons I have ever tasted! The recipe is easy to follow and the results look like the pictured ones for the recipe.
If you like macaroons you will loved these.
LEA FLOR ESCRIBANO says
HELLO i love your recipe
WHAT IF IUSED AN PURE
COCOCNUT FOR THE DISICATED COCONUT IT IT DESAAME RATIO?
LEA FLOR ESCRIBANO says
HELLO i love your recipe
WHAT IF IUSED AN COCOCNUT FOR THE DISICATED COCONUT IT IT DESAAME RATIO?
Lalaine Manalo says
I haven’t tried fresh grated coconut for this recipe. It has a higher water content than desiccated and that might affect the texture.
Mary Grace Moleno says
Yummy
Fritzie says
Hi I owe your recipe it will help me a lot thanks.
Erica says
For the butter, Do you use salted or unsalted?
Lalaine Manalo says
Unsalted 🙂
Cecille says
I’ve been using this recipe for a decade now.
Brought to all occasions and simple get together.
Always a hit!
Thanks for sharing your recipe Lalaine 🙂
God Bless!
I wish I could post post the photos here.
Marina betonio says
I make this coconut macaroons using your recipe it was delicious my employers like it. Thanks
Marina betonio says
I make this coconut macaroons using your recipe it was delicious my employers like it. Thanks
Kat says
I’ve made this twice already and my kids and I love it so much! I just reduced the sugar to 1/4 cup. Super sarap! This is the only macaroon recipe that fits my idea of Filipino Macaroons. Like the ones that I will be able to get at local bakeries. There’s no local bakery near us so when cravings hit, I am so grateful for this recipe. Thank you so much for sharing this!
Ana says
What size of baking tray? Thanks
Lani says
I followed the procedure and the ingredients in the recipe and it came out good! It was chewy and soft! Thanks for sharing the recipe!👍