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Filipino Coconut Macaroons

These Filipino coconut macaroons are chewy and packed with coconut flavor, making them an irresistible treat that is simple to prepare.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 24 macaroons
Course: Dessert, Snack
Cuisine: Filipino
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups desiccated coconut (unsweetened or sweetened) Works better than shredded coconut for a chewier result.
  • 1 can sweetened condensed milk Provides sweetness and moisture.
  • 2 large eggs Use room temperature for smoother batter.
  • 1/4 cup unsalted butter, melted Can be substituted with coconut oil for enhanced coconut flavor.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/4 cup all-purpose flour Helps bind the ingredients.
  • 1/4 teaspoon salt Balances sweetness.
Optional Add-Ins
  • 1/4 cup chocolate chips For a chocolate-coconut twist.
  • 1 tablespoon sugar If you prefer extra sweetness.
  • Zest of 1 lime lime For a citrus note.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and grease a 24-cup mini muffin tin.
  2. Melt the unsalted butter and let it cool.
  3. In a large mixing bowl, whisk the eggs, then add sweetened condensed milk and vanilla extract.
  4. Stir in the cooled melted butter until combined.
  5. Fold in desiccated coconut, flour, and salt until combined. If using add-ins, fold them in now.
  6. Portion the batter into each greased muffin cup about three-quarters full.
Baking
  1. Bake for 20-25 minutes until golden brown.
  2. Remove from oven and let cool in the tin for 10 minutes.
  3. Carefully remove macaroons from the tin and transfer to a wire cooling rack.

Notes

Store in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator. Can be frozen for up to 2 months by storing in a single layer before transferring to a freezer bag.