Last Updated on
How to cook Filipino Coconut Macaroons Recipe.
Coconut Macaroons normally use desiccated coconut as the main ingredient. Desiccated 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.
Filipino Coconut Macaroons has become synonymous with pasalubong, desserts, snacks, treats or just a sweet. There are several recipes are available on the internet today and some are using even just two ingredients, dessicated coconut and condensed milk is enough to make dozens of macaroons.
Do you know that we can also use those ‘freshly‘ squeezed coconut in your macaroons? They taste fresher and more soft and chewy. The coconut milk can then be used for other Pinoy desserts such as Ginataang Halo Halo and Maja Blanca.
Learn how to make Coconut Macaroons from our video :
Filipino Coconut Macaroons Ingredients:
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 of regular size.
Published on: May 19, 2013
Revised on: June 30, 2016