Coconut Macaroons
A nostalgic Filipino dessert featuring chewy and sweet coconut macaroons made with simple ingredients.
Servings: 12 pieces
Calories: 150kcal
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.
Notes
Enjoy with hot chocolate or pack for kids' lunches. Freezing them can keep them fresh for longer.