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 the Pinoy version I grew up with, which is denser and cake-like in texture.
Fortunately, a friend of mine emailed me a PDF of recipes, including one for macaroons. As I read through the list of ingredients, I knew it was the Filipino version I'd 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, golden on the outside, and moist and chewy on the inside, they're addictive!
This recipe yields four dozen in mini muffin size. Forty-eight pieces might sound like a LOT but trust me; everyone will be fighting over them you'd wish you baked more than one batch!
The recipe uses unsweetened desiccated coconut, which is flaked and dried coconut flesh. If you can't find it, you can make it at home using a simple method.
- Removing the coconut husk and cracking the shell to get to the meat takes a bit of work, so save yourself the stress! In the Philippines, you can have the vendors at the wet market grate the mature coconut (niyog) for you. In the U.S., you can find frozen grated coconut at most Asian supermarkets.
- Spread the grated coconut onto a baking sheet in an even layer.
- Bake in a preheated 140 F oven for about 40 to 45 minutes or until dry and crumbly.
- Alternatively, you can dry the coconut in a dehydrator at 105 F for about 4 to 6 hours. This method takes longer but has more consistent results, with no burnt spots.
- Remove from heat and allow to cool. Transfer to a container with a tight-fitting lid and store at room temperature until ready to use.
Use a small scoop to portion the batter for uniform sizes and even cooking.
How to serve and store
- Try 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!
- They'd keep outside refrigeration for about 2 to 3 days or in the freezer for about a month. 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!
Looking 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!
- ⅓ cup butter, softened
- ¾ cup sugar
- 2 eggs
- 1 can (14 ounces) sweetened condensed milk
- ½ teaspoon vanilla extract
- ½ cup flour
- 2 cups desiccated coconut
- Preheat oven to 350 F.
- 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 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.
- Use a small scoop to portion the batter for uniform sizes and even cooking.
- Nutritional Info is for 4 pieces per serving.
“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.”