Coconut Macaroons are that nostalgic Filipino dessert you keep craving after tasting them just once. Maybe you’ve tried baking cookies, and well, things got a little toasty or chewy in the wrong way? Or maybe you’re hunting for a sweet snack that’s actually doable on a busy weekday. If you want those chewy, sweet bites (with zero drama), I’m gonna walk you through my personal way to get perfect Filipino Coconut Macaroons every single time—trust me on this, these are kitchen gold. 
Ingredients
Now, this is crucial. Don’t start riffing on the ingredients—or poof, there goes the classic taste. Here’s what you’ll need (do yourself a favor and lay everything out first. It’ll save you from that “Oh no, I forgot the condensed milk!” moment):
- 2 cups sweetened shredded coconut (the star, no substitutions)
- 1/2 cup condensed milk (not evaporated, don’t get it twisted)
- 1/4 cup butter (soft is key, not melted or straight from the fridge)
- 1/4 cup sugar (granulated works, but brown sugar does the trick too)
- 2 large eggs (get them at room temp, trust me, it mixes so much better)
- 1 teaspoon vanilla extract
- A pinch of salt (yup, it actually makes everything taste sweeter)
That’s it. Wild, right? Only kitchen staples. If you love coconut, peek at this creamy Filipino chicken curry recipe with coconut milk—adds another level to your meal plan. 
Mix Batter
Alright, here’s where many folks mess up. Don’t overthink it, okay? Begin by creaming the butter and sugar. Just use a wooden spoon if you’re old-school like me, or do the hand mixer if you’re fancy. Once it’s fluffy (well, somewhat fluffy), add the eggs one at a time. Sometimes I drop in a little extra vanilla. Oops.
Pour in the condensed milk. Mix again—gently! Now, fold in all that lovely shredded coconut and sprinkle the salt. Honestly, when I first made these, I was ready to ditch the salt. Don’t. That tiny pinch blends the sweetness in a way you’ll thank me for later.
By the way, this perfect batter shines for snacks or parties—just scoop into your liners, no fear. Makes kitchen cleanup bearable, too. Try not to eat half the raw batter. It’s a challenge, for sure.
I tried this recipe after a friend recommended it, and my family basically inhaled the whole batch. The macaroons were chewy, sweet, and very much addicting!
Bake Until Golden
Here’s the trick—don’t walk away from the oven. It takes just one episode of your favorite show for coconut macaroons to turn burnt, not golden.
Get your cupcake liners ready. Small ones work best, so the outside crisps up and the insides stay chewy. Preheat that oven to 350°F, fill each liner almost to the top. If you want a slightly toasty bite, use the broiler for the last minute (not more!). Oh, if you love experimenting with Filipino recipes, check out creamy ginataang bilo bilo for another coconut classic.
My first few tries ended with half-baked or overly brown tops. Patience and peeking through the oven window took me far. If they look lightly golden, pull them out. Better under than over!
And another random thought—these smell so good, even my neighbor stopped by, pretending to borrow soy sauce just to get a whiff.
Cool and Store
Now, please, do not sample these straight out of the oven. The sugar is hotter than June at noon—yes, I’ve burned my tongue before. Let them cool in the pan for 10-15 minutes, then transfer to a rack (if you do not have a rack, a plate is totally fine).
Once completely cool, the coconut macaroons are ready for snacking. If you want to stash some for later, store in an airtight container. They stay chewy and sweet for days, but honestly, they’re usually gone in a few hours at my place.
Okay, real talk—try freezing them if you have superhuman willpower. Pop a few frozen ones in your lunch, and by noon, you’ve got a perfect, chewy treat.
- Serving Tips
- Enjoy with hot chocolate for a chill merienda.
- Add a few mini chocolates on top before baking for a twist.
- Pack for school kids’ baon—they come home asking for more!
- Try with a cup of Filipino chicken binakol for a savory-sweet duo.
For more coconut goodness, see chicken adobo sa gata recipe—it’ll up your meal game!
Common Questions
Why did my coconut macaroons turn out too dry?
If they’re dry, it’s probably due to overbaking or too much coconut. Stick to the cup measurements and don’t let them stay in the oven too long.
Can I use desiccated coconut?
It works but the texture changes a lot. Shredded coconut is really better for chewy coconut macaroons.
How long will these stay fresh?
In an airtight container, they’re top-quality for about four days. Honestly, they rarely last that long here.
Can I use margarine instead of butter?
You can, but you’ll lose that faint buttery taste that’s classic in Filipino coconut macaroons.
Do these work with less sugar?
I’ve tried halving it, and it’s okay, but you lose that addicting “just one more” sweetness.
Sweet Bites, Happy Kitchen
So, there you have it—my never-lets-you-down Coconut Macaroons guide for those chewy, sweet bites every Filipino kitchen knows and loves. Grab your ingredients, trust the process, and be sure to watch the oven closely (really, do it). If you’re searching for more coconut-inspired fun, check out the storied journey of coconut macaroons or impress your taste buds with Sally’s best coconut macaroons (5 ingredients). Dive deeper into Filipino desserts at Sally’s Baking blog, or test out my absolute favorite creamy Filipino chicken curry with coconut milk for the perfect meal pairing. Hope you’ll make a batch and experience this five-star restaurant snack at home. Happy baking! 
Coconut Macaroons
Ingredients
Main Ingredients
- 2 cups sweetened shredded coconut The star ingredient, no substitutions.
- 1/2 cup condensed milk Make sure it's condensed, not evaporated.
- 1/4 cup butter Should be soft, not melted or straight from the fridge.
- 1/4 cup sugar Granulated works, but brown sugar is a great alternative.
- 2 large eggs Best at room temperature for smoother mixing.
- 1 teaspoon vanilla extract Optional to add a little extra for flavor.
- 1 pinch salt Enhances the sweetness.
Instructions
Mix Batter
- Cream the butter and sugar until fluffy using a wooden spoon or hand mixer.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the condensed milk and mix gently.
- Fold in the shredded coconut and sprinkle in the salt.
Bake Until Golden
- Preheat the oven to 350°F and prepare cupcake liners.
- Fill each liner almost to the top with the batter.
- Bake for about 15 to 20 minutes until lightly golden, checking frequently.
Cool and Store
- Let the macaroons cool in the pan for 10-15 minutes before transferring to a rack.
- Store in an airtight container to maintain chewiness.