Last Updated on January 23, 2020 by Ed Joven
How to cook Filipino Coconut Macaroons
Filipino Coconut Macaroons Recipe are delicious, soft, and chewy. Usually, we use desiccated coconut as the main ingredient, as in a “dry” form. But in other countries, they use “flaked” coconut. Which is a bit softer in consistency and whiter or lighter in color compared to the one we are used here in the Philippines. Plus, our coconut macaroons have airy texture and softer, not dense. And, we bake them in cute little cupcake liners.
Coconut Macaroons have become synonymous with pasalubong, desserts, snacks, treats, or just a sweet. Several recipes are available on the internet today, and some are using even only two ingredients, desiccated coconut and condensed milk are enough to make dozens of macaroons.
Do you know that you can also use those ‘freshly‘ squeezed coconut in your macaroons? They taste fresher and more soft and chewy. You can then use the coconut milk for other Filipino desserts such as Ginataang Halo-Halo and Maja Blanca.
Ingredient of Coconut Macaroons :
Filipino Coconut Macaroons Recipe
- 2 eggs @ room temperature
- 1/4 cup sugar
- 1/3 cup butter melted
- 1 can 300ml sweetened condensed milk
- 1 tsp. vanilla extract
- 1/2 cup all-purpose flour sifted
- 1/2 tsp. baking powder
- 2 cups sweet desiccated coconut
- 50 pcs 1 oz. cupcake liners
- Preheat oven to 350F and lined mini muffin pans with 1oz. cupcake liners.
- Whisk the eggs until light and frothy.
- Add the sugar and melted butter, then whisk until sugar is completely dissolved.
- Add the sweetened condensed milk and vanilla extract, then whisk until well blended. A
- Add 2 tablespoons of water in the milk can to get the remaining milk at the bottom, I don’t want to waste it and then I add to the mixture but this is optional.
- Mix well until smooth and the water is well blended.
- Add the sifted all-purpose flour and baking powder and mix well.
- Lastly, fold in desiccated coconut and let it soak for 5 minutes, just to soften the coconut.
- Scoop mixture into cupcake liners about 2/3’s full.
- Continue filling each liner until you’re completely done, it yields 4 to 4½ dozens.
- Bake macaroons for at least 10-15 minutes or until lightly brown on the top. I use the middle rack, to avoid macaroons from burning the top part.
- Fire off, and transfer in a cooling rack to cool completely before packing and storing.
This Filipino Coconut Macaroons Recipe yields 2 dozens, plus it is easy to make with simple ingredients that you can easily find in supermarkets.