Filipino coconut macaroons are your new favorite baked treat! Soft, chewy and chock-full of coconut flavor, these mini cupcakes are absolutely addicting.
Coconut macaroons are widely available at most major supermarkets in our area but although soft, chewy and equally wonderful, they are a little different from the Filipino coconut macaroons I grew up with which are denser and sort of 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 to a more authentic Filipino coconut macaroons. Crisp and golden on the outside and moist and chewy on the inside, they’re absolutely addicting!
This recipe yields four dozens in mini muffin size which may 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 depending on ambient temperatures and they also keep well in the freezer for about a month. Just store in resealable freezer bags and thaw for a few hours when cravings hit. Enjoy!
Want more baking projects? You might want to try these goodies, too!
- Pinipig Shortbread cookies-they’re crisp and flaky and awesome with coffee
- Banana Pandan Bread-have leftover saba bananas lying around? A warm slice of this pandan-infused bread is perfect for anytime snacking
Watch the video in the Recipe Card below and see how easy these coconut macaroons are to make.
Filipino Coconut Macaroons
- 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
- 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 continuously.
- 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. Let cool for about 5 minutes.