Filipino Coconut Macaroons are the kind of treat you bake when you want something easy, fast, and ridiculously comforting. Maybe you need a sweet bite for merienda, or you promised to bring dessert and now you are staring at a half-empty pantry. Been there. This recipe gives you the soft and chewy middle with a lightly crisp top that makes every bite feel like a hug. No fancy tools. No fuss. Just buttery, coconutty goodness that disappears quicker than you expect. 
Ingredients
These little coconut cups are all about balance. You want rich, creamy sweetness, but with a texture that stays tender inside. The classic combo here is butter, sugar, eggs, condensed milk, and of course, shredded coconut. I’ll give you the why behind each one so you can adjust confidently if you need to.
- Unsalted butter: Softened, not melted. This gives structure and a buttery finish.
- Granulated sugar: For clean sweetness and a little crust on top.
- Eggs: Room temperature. They help bind and keep the macaroons tender.
- Sweetened condensed milk: The signature Filipino touch that makes the crumb soft and moist.
- Vanilla extract: Rounds out the flavor, keeps it cozy.
- Salt: Just a pinch to balance all that sweetness.
- Shredded desiccated coconut: Go for fine shred if you want that classic chew.
- Optional add-ins: A few drops of pandan, a bit of lemon zest, or mini chocolate chips if you want a twist.
Pantry swaps that still taste like home
No unsalted butter? Use salted butter and skip the extra salt. Only have large flake coconut? Pulse it a few times in a food processor to make it finer. If your coconut is very dry, hydrate it with 1 to 2 tablespoons of coconut milk so your batter stays moist. You can also reduce the sugar slightly if you prefer a less sweet bite, since the condensed milk already brings a lot of sweetness.
Tools you need
A medium mixing bowl, a hand mixer or whisk, silicone spatula, mini muffin pan, and paper liners. That mini muffin pan creates the perfect bite size with crisp edges and soft centers. If you only have a regular muffin tin, fill the cups halfway and extend the bake time by a couple of minutes.
If you love coconut for breakfast too, you might enjoy these fluffy coconut pancakes for a tropical morning treat.
Mixing
Here is where the texture magic happens. You want to cream, not melt. Mix, but do not overwork. And scrape your bowl, always.
- Cream the softened butter and sugar until light and a little fluffy. You should see it lighten in color.
- Add eggs one at a time, mixing just until combined. That gentle mix keeps the center soft.
- Pour in the condensed milk and vanilla, plus the pinch of salt. Mix until smooth.
- Fold in the shredded coconut with a spatula. Do not beat this part. Folding keeps air in the batter and prevents tough macaroons.
- Let the batter rest for 5 minutes. The coconut absorbs some moisture, which helps with that tender, chewy bite.
Small-batch or big-batch
For a small batch, halve everything and use one egg. For a party batch, double the recipe and bake in two pans so they brown evenly. If you are baking in waves, keep the extra batter covered so it does not dry out. The goal is a glossy batter that scoops easily, not runny and not stiff.
If you are comparing styles or want another fun spin, take a peek at these chewy sweet bites of Filipino coconut macaroons for more ideas on texture and add-ins.
Baking
Preheat your oven to 350 F or about 175 C. Line your mini muffin pan with paper liners to prevent sticking and for easy clean up. Use a small cookie scoop or spoon to portion the batter, filling each liner about three quarters full. Smooth the tops gently with the back of your spoon so they bake evenly and get those golden edges.
Oven and pan notes
Every oven is a character. Start checking at the 15 minute mark. You want the tops lightly golden, with edges a deeper caramel color. In most ovens, they finish between 16 and 20 minutes in a mini muffin pan. If using a standard muffin tin, 20 to 24 minutes is common, but watch closely. Rotate the pan once halfway through if your oven has hot spots.
For a little top crunch, sprinkle a pinch of sugar over each portion before baking. If you like a softer crown, skip the sugar and take them out as soon as the edges brown. The centers should look set but still soft. They will firm up slightly as they cool, which is how you get that soft and chewy middle that everyone loves.
One more tip. If your macaroons are browning too fast but still pale in the center, tent the pan loosely with foil for the last few minutes. It keeps the tops from darkening while the inside finishes cooking.
Cooling
Let the pan sit on a rack for 5 minutes, just long enough for the macaroons to set. Carefully lift each one out by the liner and cool on the rack until they are just warm. This avoids steam collecting under the liners, which can make the bottoms soggy. If you want super soft edges, cool fully at room temperature. If you want a little snap on the edges, chill the baked macaroons in the fridge for 15 minutes after they have cooled to room temp.
Do not skip the rack. Airflow helps the macaroons keep their shape and stay tender without becoming greasy. If one sticks to the pan, let it cool longer, then nudge around the edge with a thin butter knife to release. Patience is better than crumbling your perfect little treats.
“These came out exactly how my Lola used to make them, crisp outside and squishy in the middle. I brought a box to work and they vanished before lunch. My coworkers asked for the recipe, which never happens to me.”
Storage
These keep beautifully. Once fully cool, store your macaroons in an airtight container. Room temperature is fine for up to 3 days, as long as the container is sealed. If your kitchen runs warm, refrigerate them for up to a week. Bring to room temp before serving so the texture softens back to that signature chew.
Freezing tips
For longer storage, freeze in a zip bag with the air pressed out. I like to freeze them on a tray first, then bag them once solid. That way they do not squish together. They will keep in the freezer for up to 2 months. Thaw at room temp in the closed bag so the moisture redistributes evenly. If you want to refresh them, pop a few on a baking sheet at 300 F for 3 to 5 minutes. They warm up beautifully and smell incredible.
By the way, if coconut desserts are your happy place, you might also enjoy the creamy comfort of maja blanca when you want a spoonable treat.
Common Questions
How do I keep the centers from drying out?
Use softened butter, do not overbake, and let the batter rest so the coconut absorbs moisture. Pull them when the edges turn golden and the centers are set but soft.
Can I use fresh coconut?
Yes, but grate it finely and squeeze out excess moisture. Fresh coconut can make the batter looser, so add it gradually until the texture looks like thick, scoopable batter.
Why did my macaroons stick to the pan?
Use paper liners or silicone cups. Greasing the pan alone is not enough for this type of batter. Also, let them cool before removing so they release cleanly.
Are these gluten free?
Typically yes, since there is no flour, but always check labels on your coconut and condensed milk to be sure. If you add chocolate chips, make sure they are gluten free too.
Can I make them less sweet?
Reduce granulated sugar by a tablespoon or two, and add a touch more salt or a splash of lemon juice to balance. The condensed milk brings sweetness, so small tweaks help without changing the classic flavor.
A sweet send off for your baking day
When you want a treat that tastes like childhood and still impresses your friends, these Filipino Coconut Macaroons are the move. They are simple to mix, quick to bake, and deliver that soft and chewy center every time. If you want more background and another style to compare, the Filipino Coconut Macaroons Recipe – Kawaling PInoy is a helpful read as well. Bake a batch, stash a few for yourself, and share the rest. I promise, once you taste them warm, you will be planning your next round of Filipino Coconut Macaroons before the pan even cools.
Filipino Coconut Macaroons
Ingredients
Main Ingredients
- 1 cup Unsalted butter, softened Gives structure and a buttery finish.
- 1 cup Granulated sugar For sweetness and a slight crust.
- 2 large Eggs, room temperature Helps bind and keep macaroons tender.
- 1 cup Sweetened condensed milk Adds moisture and signature flavor.
- 1 tsp Vanilla extract Rounds out the flavor.
- 1 pinch Salt Balances sweetness.
- 2 cups Shredded desiccated coconut Fine shred recommended for texture.
Optional Add-Ins
- 1 tbsp Pandan extract or lemon zest For flavor variation.
- 1/2 cup Mini chocolate chips If desired for an additional twist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper liners.
- Cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing just until combined.
- Pour in the condensed milk and vanilla extract, plus the pinch of salt, mixing until smooth.
- Fold in the shredded coconut using a spatula.
- Let the batter rest for 5 minutes.
Baking
- Using a small cookie scoop or spoon, portion the batter into each liner, filling about three-quarters full.
- Smooth the tops gently with the back of a spoon.
- Bake for 16-20 minutes, until tops are lightly golden.
Cooling and Storage
- Let the pan sit on a rack for 5 minutes before lifting each macaroon out by the liner to cool completely.
- Store macaroons in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For freezing, place in a zip bag with air pressed out. They last up to 2 months.