Filipino Coconut Macaroons

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!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

3.93 from 320 votes

Filipino Coconut Macaroons

Filipino-style Coconut Macaroons are soft, chewy and delicious. These mini cupcakes are perfect as a snack or dessert and are sure to be crowd-favorite.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Author: Lalaine Manalo

Course: Baked Goods, Snack

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4 dozens

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

US CustomaryMetric

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.

Notes

Nutritional Info is for 4 pieces per serving.

Video

Nutrition Information

Calories: 322kcal, Carbohydrates: 37g, Protein: 5g, Fat: 17g, Saturated Fat: 13g, Cholesterol: 52mg, Sodium: 102mg, Potassium: 215mg, Fiber: 2g, Sugar: 31g, Vitamin A: 285IU, Vitamin C: 1.1mg, Calcium: 103mg, Iron: 0.9mg

“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.”