Filipino Coconut Macaroons

April 30, 2014

There are some sweets that I don’t make on monthly basis, but there are some sweets that I love to include on my menu on monthly basis like Filipino Coconut Macaroons.

Filipino Coconut Macaroons is one of the snacks I grew up with. It is sweet, chewy on the inside but crisp outside. It is a kind of snack that I am sure coconut lovers would love so much! They come in minis but huge on flavor.

These tiny coconut macaroons is one of the sweets I usually make when my friends come over. I pack them in transparent pouches and seal it with ribbon – it looks so cute!

I only get them before from the bakeries and now I am happy that I’m able to enjoy them anytime. Thanks to Lalaine for the inspiration.

I don’t usually find them with raisins, but the ones my late mom liked and used to bring home was with raisins. I kinda used to the feeling that Filipino Coconut Macaroons is not complete without raisins.

I’ve shared a recipe video on my YouTube channel. I hope you can check it out. If you like this recipe and video, please don’t forget to like, share and subscribe.

Print

Filipino Coconut Macaroons

It is sweet, chewy on the inside but crisp outside. It is a kind of snack that I am sure coconut lovers would love so much! They come in minis but huge on flavor.
Cuisine Filipino
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 36 macaroons
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 1/3 cup softened butter unsalted
  • 2/3 cup (140 g) white sugar
  • 2 eggs at room temperature
  • 1 (14 oz) can condensed milk
  • 1/2 cup (63 g) flour
  • 2 cups (168 g) desiccated coconut
  • 1/2 teaspoon vanilla extract
  • Raisin as topping (optional)

Instructions

  1. Preheat oven to 350 F. Prepare mini muffin pan lined with paper liners.
  2. In a bowl, add softened butter and sugar. Beat until fluffy (about 3 minutes).
  3. Add eggs one at a time, mixing after each addition.
  4. Add in condensed milk and vanilla. Mix well. Add flour and coconut, and mix again.
  5. Divide the batter into the prepared mini muffin pan. Top each with a raisin or two, if using.
  6. Bake for 15-20 minutes or until top is golden.

  7. Cool for 10 minutes before enjoying.

Recipe Notes

These can be kept at room temperature up to 1 week, depending on the weather.

I am sharing these at

Happiness is Homemade

Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

You May Also Like

Guest Post @ Sarah’s Little Kitchen: Nutella Soufflé
March 31, 2015
Fudgy Brownies
May 22, 2013
Biscoff / Speculoos Cheesecake Cupcakes
November 28, 2014

117 Comments

Thanks for stopping by! I'd love to hear from you... :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error

Enjoy this blog? Please spread the word :)