Coconut macaroons are tiny morsels of milky coconut-y goodness! It is hard to stop at one!
I love coconut macaroons.
The Filipino version has condensed milk and is insanely milky and chewy.
At the end of my pregnancy, I was baking up a storm. I was churning out baked goodies daily.
Looking back, that was my “nesting” phase.
Not cleaning the house or preparing for the arrival of Sarah, but baking for family and friends.
Coconut macaroons were one of those that I baked.
A few times.
Because they were so good.
And I couldn’t stop eating them.
Coconut Macaroons Trial and Error
I scoured the internet and found a recipe that looked the most promising.
But, when I first made the recipe, I was a tad disappointed.
It was a bit dry and had none of the sticky milky goodness of the coconut macaroons of my childhood.
Still, I posted it on my Instagram page.
A few people asked for the recipe and I directed them to the website that I got the recipe from. I commented that it was lacking in chewiness, and someone suggested I add a bit of corn syrup.
It worked like a charm!
Now, I had these addicting coconut macaroons, which Becca calls baby cupcakes.
I brought them to a playdate, and the kids devoured them!
So, I felt it was my duty to share with you these addicting coconut macaroons. Really, you cannot stop at one. That is why I have also given you a scaled down the recipe for only 24 pieces.
But, if you want to make these to give as gifts and need even more, simply multiply the recipe to the amount you need. Though, it might be easier to make by batch.
These keep at room temperature for 3 days, up to a week in the refrigerator, and up to a month in the freezer. If they last that long!
So, let’s make coconut macaroons!
Here is a video I made:
Read on for step-by-step with pictures!
Preheat oven to 175°c/350°F.
Line a 24-hole mini muffin pan (or 2, if you are making a whole batch).
Prepare your ingredients.
In a large bowl, cream the butter and sugar until light and fluffy.
Add egg/s and beat well.
Add condensed milk and vanilla. Mix well.
Pour in the corn syrup. I find it easiest to weigh it out rather than using measuring spoons.
In a separate bowl, mix the flour and desiccated coconut. Fold into the egg mixture.
Scoop the macaroons mixture into lined mini-muffin pans. Don’t be afraid to put it up near the top, it won’t rise much.
Bake for 17 minutes. Start checking at 15 minutes in case your oven runs hot.
Cool and enjoy.
Pin the Filipino coconut macaroons recipe here for future reference:
Other Filipino desserts you might enjoy:
Calories
Fat
Carbs
Protein
Tweety
10 minPrep Time
17 minCook Time
27 minTotal Time
Save RecipeIngredients
- 45 g (3 tbsp) unsalted butter, softened
- 70 g (5 ½ tbsp) granulated sugar
- 16 g (2 tsp) corn syrup
- 1 large egg (63 g)
- 200 g (1/2 can) sweetened condensed milk
- ½ tsp vanilla
- 30 g (1/4 c) all-purpose flour
- 65 g (1 c) unsweetened desiccated coconut
- Pinch salt
- 90 g (6 tbsp) unsalted butter, softened
- 140 g (1/2 c + 3 tbsp) granulated sugar
- 32 g (4 tsp) corn syrup
- 2 large eggs (63 g each)
- 400 g (1 can) sweetened condensed milk
- 1 tsp vanilla
- 60 g (1/2 c) all-purpose flour
- 130 g (2 c) unsweetened desiccated coconut
- Large pinch of salt
Directions
- Preheat oven to 175°c/350°F.
- Line a 24-hole mini muffin pan (or 2, if you are making a whole batch).
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add egg/s and beat well.
- Add condensed milk, vanilla and corn syrup. Mix well.
- In a separate bowl, mix the flour and desiccated coconut. Fold into the egg mixture.
- Scoop the macaroons mixture into lined mini-muffin pans. Don’t be afraid to put it up near the top, it won’t rise much.
- Bake for 17 minutes. Start checking at 15 minutes in case your oven runs hot.
- Cool and enjoy.
Notes
You may substitute honey or golden syrup for the corn syrup. Though I still prefer the taste of those made with corn syrup.
