… with emphasis on the «oo» so as not to confuse them with the French macarons. These are made with desiccated coconut while the latter is made with finely ground almonds and meringue.
Anyway, these macaroons were among my favorite snacks while I was growing up in Manila 😋
Filipino coconut macaroons
(Adapted from Kawaling Pinoy)
Makes about 48
83 g (1/3 cup) unsalted butter, softened
150 g (3/4 cup) granulated sugar
396 g (14 oz.) sweetened condensed milk
1/2 tsp vanilla extract
58 g (1/2 cup) all-purpose flour
2 cups desiccated coconut
a pinch (or two) salt, optional
- Pre-heat oven to 175°C (350°F) and line two mini-cupcake pans with paper cupcake liners.
- In a medium bowl, combine the desiccated coconut with the flour; set aside.
- Using a standing mixer fitted with a paddle attachment, cream the butter at low speed. Gradually add the sugar and beat at medium speed until light and fluffy.
- Add the eggs one at a time, beating continuously.
- Add the condensed milk and vanilla extract. Continue beating until thoroughly blended.
- Fold in the coconut-flour mixture. Beat until thoroughly combined.
- Taste the batter, if it’s too sweet, add the salt a pinch at a time until the desired sweetness is achieved.
- Fill each prepared cupcake liner 2/3-3/4 full with the batter. Bake in the pre-heated oven for 15-20 minutes, or until the tops are golden. Let cool in the pans for 5 minutes before removing to completely cool on wire racks.