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 though they’re equally delicious, they’re a little different from the Pinoy version I grew up with, which is denser and cake-like in texture. Fortunately, the same friend who gave me the cheese cupcake and banana pandan bread recipes also emailed me one for macaroons.
As I read through the list of ingredients, I knew it was the kind of macaroons I was looking for. Sure enough, adding 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.
Ingredient notes
- Butter– adds richness and tenderness.
- Sugar– improves color and flavor
- Eggs– add moisture and help with leavening
- Sweetened condensed milk– provides sweetness and creaminess.
- Flour– adds structure, giving the macaroons a cake-like texture.
- Vanilla extract– enhances flavor
- Desiccated coconut– use unsweetened shredded coconut
Homemade desiccated coconut
The recipe uses unsweetened desiccated coconut, which is flaked, 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 some 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 on 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, dry the coconut in a dehydrator at 105 F for 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.
Filipino coconut macaroon baking steps
This recipe yields four dozen in mini muffin size. Forty-eight pieces might sound like a LOT, but everyone will be fighting over them. You’d wish you baked more than one batch!
- Cream butter in a large bowl 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 the baking pan and let cool on a wire rack before peeling.
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!
