Description
Soft, moist, and slightly chewy Filipino coconut macaroons with a rich buttery coconut flavor and lightly golden tops.
Ingredients
- 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
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together the eggs, sugar, and melted butter until well combined.
- Add the sweetened condensed milk, evaporated milk, and vanilla extract, then stir until smooth.
- Fold in the all-purpose flour, desiccated coconut, and salt until evenly combined. Do not overmix.
- Spoon the batter into the prepared muffin liners, filling each about three-quarters full.
- Bake for 20 to 25 minutes, or until the tops are golden brown.
- Let the macaroons cool slightly before removing them from the pan and serving.
Notes
- Top with grated cheese before baking for a sweet-salty variation.
- Add chocolate chips for a sweeter twist.
- Mix in a little lemon zest for a fresh citrus flavor.
- Fresh coconut can be used, but squeeze out excess moisture first.
- Avoid overbaking to keep the macaroons soft and moist.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Reheat in a low oven for a few minutes before serving.
- Freeze in an airtight container for up to 2 months and thaw at room temperature.
Nutrition
- Serving Size: 1 macaroon
- Calories: 140
- Sugar: 11g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg
