These bite-sized Filipino Coconut Macaroons are a delightful blend of sweetness, with moist and chewy coconut goodness that will satisfy your cravings.
You may want to try these Pan De Coco, Ube Bars and Maja Blanca as well. These recipes features coconut, if you are a coconut lovers!
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What is Filipino Style Coconut Macaroons?
Coconut Macaroons are popular sweet treats in the Philippines. They are made from a simple mixture of shredded/desiccated coconuts, sweetened condensed milk, cake flour, eggs and more.
The coconut mixture is then transferred into mini cupcake liners and then baked to perfection. This Pinoy Macaroons recipe is so versatile, you can add grated cheese and chopped nuts for extra flavour and texture.
Ingredients Needed
- Coconut: we are using desiccated sweetened coconut.
- Flour: this recipe uses cake flour. You can substitute it with All purpose flour.
- Condensed Milk: sweetened condensed milk.
- Eggs: we need about 2 eggs for this recipe.
- Sugar: I added ¼ cup of brown sugar for this recipe. However you can skip brown sugar if it's too sweet.
- Butter: we need softened unsalted butter.
- Vanilla Extract: for extra flavour.
How to make it
Step 1. Cream butter and brown sugar until light and fluffy.
Step 2. Mix in eggs and vanilla extract.
Step 3. Add in condensed milk and beat until well blended. Add in dry ingredients (cake flour and dedicated coconut). Fold until everything is incorporated.
Step 4. Scoop coconut mixture and transfer to lined mini cupcakes liners.
Step 5. Bake at preheated 350F oven for 10-15 minutes or until golden brown.
Toppings
Here are some popular toppings that you can use to elevate your coconut macaroons: Raisins, Cheese, and Almonds or Cashews.
Servings
Filipino Style Coconut Macaroons are best served as a snack or dessert. Here are serving and pairing suggestions:
- You can serve these treats on a dessert platter.
- Enjoy these with a cup of tea and coffee.
- You can pack macaroons in a gift box for your friends and family.
Store
- Once the macaroons have cooled completely, you can store them in an airtight container at room temperature. They will stay fresh for up to 3 to 4 days.
- You can also freeze them, transfer to a safe container and store in a freezer for up to 3 weeks.
- To thaw, simply take them out from the freezer and leave in a refrigerator for 1-2 hours.
What to make next
Recipe
Filipino Coconut Macaroons
Ingredients
- 2 cups dessicated coconut sweetened
- ½ cup cake flour
- 1 can (300) ml condensed milk
- 2 pieces large eggs room temperature
- ¼ cup brown sugar
- ⅓ cup unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven at 350 F. Line mini muffin pans with mini muffins paper cups. Set aside.
- In a bowl, cream butter until light and fluffy.
- Add brown sugar and beat until well blended.
- Add eggs and beat until incorporated.
- Add condensed milk and vanilla extract. Mix until well combined.
- In separate mixing bowl, combine desiccated coconut and cake flour.
- Add dry ingredients (coconut-cake flour mixture) onto wet ingredients. Mix until everything is incorporated.
- Scoop into the prepared muffin pans lined with mini muffin paper cups. Bake for about 10-15 minutes or until golden and a toothpick inserted in the center comes out clean.
- Once baked, let the macaroons cool on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Coconut: we are using desiccated sweetened coconut.
- Flour: this recipe uses cake flour. You can substitute it with All purpose flour.
- Condensed Milk: sweetened condensed milk.
- Eggs: we need about 2 eggs for this recipe.
- Sugar: I added ¼ cup of brown sugar for this recipe. However you can skip brown sugar if it's too sweet.
- Butter: we need softened unsalted butter.
- Vanilla Extract: for extra flavour.
Daniele Nuez says
Got to taste these bad boys and they're soooo good! Must try recipe!
Mae Serves You Food says
Thank you, Dane!