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 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.

1. 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.
2. Spread the grated coconut onto a baking sheet in an even layer.
3. Bake in a preheated 140 F oven for about 40 to 45 minutes or until dry and crumbly.
4. 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.
5. 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.

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!