Coconut Macaroons
“The nutty flavor of the coconut and the creaminess of milk make this coconut macaroons recipe a superb snack and they’re great for giveaways too.”
These coconut macaroons are soft and chewy with just the right amount of sweetness that will satisfy your sweet tooth and indulge into it. They are rich and creamy because of the combination of coconut bits and milk. These also come in bite sizes so you can easily devour it in just one bite. I can probably eat ten of these sweets in one sitting, or more, lol!
You have probably tasted these sweets as it is commonly being sold in the Philippines. I thought that it will be difficult to do this snack, but it turns out to be easy and simple. You just need to cream the butter and sugar and combine all the ingredients and bake it for approximately 15-20 minutes. It will not take long until you smell the rich coconut aroma enticing you to taste them right after they’re done baking.
Macarons and Macaroons difference
People often confuse the two, but they are nothing alike. The macaroon (which is this recipe) is made of coconut and the macaron – which is meringue based – is a sweet confectionery treat made of almond flour and comes in a rainbow of colors and flavors (pistachio, strawberry, chocolate, vanilla, etc.). Their appearances also differ. Macarons are delicate, eggshell-like crust with a meringue inner texture whilst macaroons have lumpy and dense texture for a homemade, chewy feel. But both of them are delicious.
Perfectly shaped macaroons
When I first made this, I don’t have mini muffin pans so I just put them closely together so the paper cups will support each other. Although they turn out to be delicious yet they are not appealing to the eye. The top is flat and the shapes are irregular, not even a circle.
So when I was able to buy mini muffin pans, it really made a difference. My coconut macaroons are perfect not only in taste but they became visually attractive too. The sides are circle and they also bloomed at the top making a perfectly shaped dome.
Great for gifts and giveaways
Last Christmas, I made these coconut macaroons and gave them as gifts. Homemade goodies are good presents as they have a sense of personal touch. You will appreciate gifts that are a result of hard work and careful thoughts, isn’t it! Aside from these macaroons, I also made chocolate and cashew toffee bars to pair it with. My friends and family like it and send appreciation for it.
If you want to give this as a present, I highly recommend using mini muffin pans so you get that nice looking macaroons. So give this Filipino coconut macaroons recipe a try and see how easily they disappear right before your eyes.
If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!
Coconut Macaroons Recipe
Equipment
- Oven
- Mini muffin pans
- Paper cups
- Mixing Bowl
- Measuring cups and spoons
- Rubber spatula
- Hand mixer
Ingredients
- ⅓ cup butter, softened
- ½ cup sugar
- 2 medium eggs
- 1 can (380 grams) sweetened condensed milk
- ½ teaspoon vanilla essence
- ½ cup all-purpose flour
- 2 cups desiccated coconut
- ½ teaspoon baking powder
Instructions
- Prepare muffin pans by placing paper cups on each mold. Set aside.
- Preheat oven to 350 °F (175 °C).
- In a mixing bowl, cream butter and sugar on low speed using a hand mixer. Beat until well incorporated and fluffy.
- Put eggs one at a time and beat well after each addition.
- Add the condensed milk and vanilla essence and continue mixing until well blended.
- In another bowl, combine flour, desiccated coconut and baking powder. Mix well. Pour into the egg mixture and fold using a rubber spatula. Mix until well combined.
- Scoop around 2 teaspoon of the mixture into the prepared muffin pans and bake for about 15 to 20 minutes or until golden brown and toothpick inserted comes out clean.
- Remove pan from oven and let it cool for 2 minutes before transferring the macaroons into the wire rack. Let it cool for 5 minutes.
- Store in an air-tight container and good for three days (room temperature).
- Serve with chocolate dip and enjoy!
Video
Notes
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