Filipino Coconut Macaroons
Filipino Coconut Macaroons are soft and chewy treats, easy to make and perfect for any occasion. With a crispy top and tender middle, they're a comforting dessert that will delight everyone.
Servings: 12 pieces
Calories: 90kcal
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.
Notes
For a little top crunch, sprinkle a pinch of sugar over each portion before baking. If using a standard muffin tin, bake an additional 4-5 minutes.