Filipino Coconut Macaroons with Condensed Milk

Filipino coconut macaroons are soft, chewy, coconut-filled mini treats that are easy to bake and even easier to love. With their golden tops, moist centers, and rich milky sweetness, these bite-size cupcakes make a wonderful snack, dessert, or homemade gift.

Coconut macaroons are easy to find in many supermarkets, especially in the United States, but the Filipino version has its own special character. Instead of being loose, airy, or cookie-like, Filipino-style coconut macaroons are denser, softer, and more cake-like. They are usually baked in mini muffin liners, giving them the look of small cupcakes with a chewy coconut bite.

The secret to their texture is the addition of flour to the usual macaroon ingredients. Sweetened condensed milk, butter, eggs, sugar, vanilla, and desiccated coconut create a rich and fragrant batter, while flour gives the macaroons enough structure to hold their shape. The result is a treat that is crisp and lightly golden on the outside, yet moist, tender, and chewy inside.

This Filipino coconut macaroons recipe is simple enough for beginner bakers and rewarding enough for any coconut lover. A single batch makes about four dozen mini macaroons, which may sound like plenty, but these small sweets disappear quickly from the table. Serve them with coffee, tea, or as a sweet finish after a family meal.

Ingredient notes

• Butter adds richness, moisture, and a tender crumb.
• Sugar helps sweeten the batter and gives the tops a lovely golden color.
• Eggs add moisture, bind the ingredients, and help the macaroons set as they bake.
• Sweetened condensed milk gives the macaroons their creamy sweetness and signature milky flavor.
• Flour provides structure and creates the soft, cake-like texture associated with Filipino coconut macaroons.
• Vanilla extract rounds out the flavor and complements the coconut.
• Desiccated coconut is the main ingredient. Use unsweetened shredded or desiccated coconut for the best balance of flavor and sweetness.

Homemade desiccated coconut

This recipe uses unsweetened desiccated coconut, which is dried, flaked coconut meat. If you cannot find it at the store, you can prepare it at home with a little patience. The coconut should be dry and crumbly before it is added to the batter so the macaroons bake with the right consistency.

1. Start with mature coconut meat. Removing the husk and cracking the shell can take effort, so use freshly grated mature coconut if it is available. Frozen grated coconut from Asian supermarkets is also a convenient option.
2. Spread the grated coconut in an even layer on a baking sheet. Avoid piling it too thickly so it dries evenly.
3. Bake in a preheated 140 F oven for about 40 to 45 minutes, or until the coconut becomes dry and crumbly. You can also use a dehydrator at 105 F for 4 to 6 hours. The dehydrator method takes longer, but it helps reduce the chance of burnt spots.
4. Remove the dried coconut from the heat and let it cool completely. Transfer it to a container with a tight-fitting lid and keep it at room temperature until ready to use.

Filipino coconut macaroon baking steps

This Filipino coconut macaroons recipe makes about four dozen mini pieces. Since they are small, sweet, and easy to pick up, they are ideal for parties, potlucks, lunchboxes, and holiday trays. For best results, measure the ingredients carefully and avoid overbaking, as the macaroons should stay moist in the center.

1. Cream the softened butter in a large bowl using a hand mixer on low speed. Add the sugar and beat until the mixture is well blended and fluffy.
2. Add the eggs one at a time, beating well after each addition so the batter stays smooth.
3. Pour in the sweetened condensed milk and vanilla extract, then continue mixing until fully incorporated.
4. In a separate medium bowl, combine the flour and desiccated coconut. Add this mixture to the wet ingredients and beat just until combined.
5. Scoop the batter into prepared mini muffin pans lined with paper cups. Bake for 15 to 20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
6. Remove the macaroons from the baking pan and let them cool on a wire rack before peeling off the paper liners.

How to serve and store

• Serve Filipino-style coconut macaroons as a midday snack, after-meal dessert, party sweet, or edible holiday gift. They are easy to pack and share.
• Store the cooled macaroons in resealable bags or airtight containers to help keep them fresh. They can be kept without refrigeration for about 2 to 3 days.
• For longer storage, freeze them for about a month. When ready to eat, thaw in the refrigerator for 1 to 2 hours or at room temperature for about 30 minutes.

Filipino Coconut Macaroons

Filipino-style coconut macaroons are soft, chewy, and delicious mini cupcakes made with desiccated coconut, sweetened condensed milk, eggs, butter, and flour. They are perfect for snacking, dessert, parties, and gift-giving.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Author: Lalaine Manalo

Course: Baked Goods, Snack

4 dozens

Ingredients

• ⅓ cup butter, softened
• ¾ cup sugar
• 2 eggs
• 1 can (14 ounces) sweetened condensed milk
• ½ teaspoon vanilla extract
• ½ cup flour
• 2 cups desiccated coconut

Instructions

• Preheat the oven to 350 F.
• Line mini muffin pans with paper cups and set them aside.
• In a bowl, cream the softened butter with a hand mixer on low speed.
• Add the sugar and beat until the mixture is well blended and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Add the sweetened condensed milk and vanilla extract, then continue beating until smooth and combined.
• In a medium bowl, combine the flour and desiccated coconut. Add this to the egg mixture and beat just until incorporated.
• Scoop the batter into the prepared muffin pans. Bake for 15 to 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
• Remove from the baking pan and cool on a wire rack for about 5 minutes before serving or storing.

Notes

• Use a small scoop to portion the batter for even sizes and consistent baking.
• Allow the macaroons to cool before peeling off the liners so the paper does not stick.
• Nutritional information is calculated for 4 pieces per serving.

Nutrition Information

Calories: 322kcal,
Carbohydrates: 37g,
Protein: 5g,
Fat: 17g,
Saturated Fat: 13g,
Cholesterol: 52mg,
Sodium: 102mg