I make these Filipino coconut macaroons whenever I want something sweet, soft, and slightly chewy with a golden top. They are simple, buttery little treats packed with coconut flavor and a rich, moist texture that makes them hard to resist.
Why You’ll Love This Recipe
I love how easy these macaroons are to prepare with just a few pantry ingredients. I don’t need any complicated steps or special equipment, yet I still get bakery-quality results. The texture is what keeps me coming back—they turn out soft and moist inside with a lightly crisp top. I also enjoy how versatile they are, since I can add cheese or chocolate chips depending on my mood.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups desiccated coconut 3/4 cup all-purpose flour 1 cup sweetened condensed milk 1/2 cup melted butter 2 large eggs 1/2 cup granulated sugar 1/2 cup evaporated milk 1 teaspoon vanilla extract 1/4 teaspoon salt
directions
I start by preheating my oven to 180°C (350°F) and lining a muffin tin with paper liners.
In a large bowl, I mix together the eggs, sugar, and melted butter until everything is well combined. Then I add the condensed milk, evaporated milk, and vanilla extract, stirring until smooth.
Next, I fold in the flour, desiccated coconut, and salt. I make sure the mixture is evenly combined but not overmixed.
I spoon the batter into the prepared muffin liners, filling each about three-quarters full.
I bake them for about 20 to 25 minutes, until the tops turn golden brown. Once done, I let them cool slightly before removing them from the pan.
Servings and timing
I usually get about 18 to 24 macaroons from this recipe, depending on the size of the molds I use.
Preparation time: 10 minutes Baking time: 20–25 minutes Total time: about 35 minutes
Variations
I sometimes mix in grated cheese on top before baking for a salty contrast. I like adding chocolate chips when I want a sweeter version. I occasionally include a bit of lemon zest for a fresh, citrusy twist.
storage/reheating
I store the macaroons in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the refrigerator for up to a week.
When I want to enjoy them warm again, I reheat them in the oven for a few minutes at a low temperature.
FAQs
Can I use fresh coconut instead of desiccated coconut?
I can use fresh coconut, but I make sure to squeeze out excess moisture to avoid making the batter too wet.
Why are my macaroons too dry?
I find that overbaking is usually the cause, so I keep an eye on them and remove them once the tops are just golden.
Can I make these without muffin liners?
I can grease the muffin pan well if I don’t have liners, but liners make removal much easier.
Can I freeze coconut macaroons?
I freeze them in an airtight container for up to 2 months and thaw them at room temperature before eating.
How do I know when they are done baking?
I look for a golden brown top and a firm but slightly soft center.
Conclusion
I always enjoy making these Filipino coconut macaroons because they are simple, delicious, and consistently satisfying. Whether I serve them as a snack or dessert, they never last long, and I find myself baking another batch before I know it.
