Macapuno balls (also called macapuno candy) are sweet and chewy Filipino coconut balls made of just 6 ingredients and so easy to make. A childhood favorite, you can snack on them, enjoy them as desserts or give them away during the holidays.
(Also try yema balls, another beloved Filipino childhood treat.)
Macapuno balls are a popular treat in the Philippines.
It’s a common pasalubong, a gift given to family and friends by a person who has returned from a trip or arrived for a visit.
Usually packaged in colorful wrappers, they’re popular around the holiday season as well.
While these give macapuno balls a somewhat special occasion vibe, they’re actually very easy to make so you can enjoy them any time!
Why you’ll love making macapuno candy
Macapuno candy are soft, chewy and sweet. They’re so good! And you’ll love making them at home.
- Simple to make. You don’t need a mixer and you don’t need to bake anything. Just cook the mixture in a saucepan, scoop and roll.
- Makes a big batch. This recipe makes 40 balls, more if you make your macapuno balls a little smaller. Perfect for sharing!
- Delicious. You won’t be able to stop at just one.
How to make macapuno balls
You only need 6 ingredients to make this macapuno balls recipe, including water and salt!
Ingredients
You can find the full ingredient list in the recipe card at the bottom of this article. Two things to remember:
- Macapuno — you can find macapuno in jars in Asian supermarkets, or sometimes in the international aisle of your grocery store. They’re available in Amazon as well.
- Desiccated coconut — I usually use desiccated coconut to roll the balls in but you can also use shredded coconut, milk powder or sugar.
Tools
You need a saucepan to cook the macapuno mixture in, as well as something to scoop the mixture with. I like using a teaspoon but you can also use a melon baller or a small cookie scoop.
Step-by-step photos
Stir cornstarch and water until the cornstarch is completely dissolved.
In a saucepan, combine condensed milk, macapuno and salt. Stir and cook on low-medium heat for 5 minutes or until incorporated.
Add the cornstarch slurry and continue stirring until the mixture gets tougher and harder to stir, and starts coming together in a ball, about 20 minutes.
Transfer the mixture to a slightly greased plate or any clean surface. Allow to cool completely.
Scoop a heaping teaspoon of the macapuno mixture and form into a ball using your hands. Coat with desiccated coconut and serve. You can also choose to wrap each one in food-grade cellophane before serving.
Expert tips
Easy, right? Here are more tips for perfect macapuno balls dessert every time.
- Chop macapuno. I use our mini chopper but you can also use a food processor, and even scissors. But you want your macapuno strings cut as small as possible.
- Stir. Constantly stir your mixture as you’re cooking it to avoid lumps and for the smoothest consistency.
- Oil your hands. When forming the macapuno balls, slightly oil your hands so the mixture doesn’t stick too much.
Recipe FAQs
If you google what macapuno is, you will come across words like coconut sport, mutant and freak.
Don’t be scared lol! This just means that instead of the usual solid coconut flesh, the coconut where macapuno comes from produces meat that is softer and more translucent, almost like jelly.
In fact, macapuno is considered a delicacy in the Philippines and is made into different kinds of treats like cassava cake and ice cream.
The macapuno I find here doesn’t really have a lot of syrup so I just transfer all of the jar contents into my chopper or food processor. I don’t bother to drain.
If your jar has more syrup than you’d like, go ahead and drain before chopping.
You can leave them covered on your counter. They should last up to a week. To keep for longer, best to store in the fridge.
Other sweet Filipino treats
Want to satisfy your Pinoy sweet tooth? Try these:
We love macapuno balls with condensed milk. Chewy, sweet but not overly so, easy to make!
Put them in cute little jars if you’re bringing them to a potluck, picnic, or putting them in lunch boxes.
Wrap them individually if you’re giving them away as gifts.
Eat them straight out of a bowl for a quick snack or dessert.
Enjoy!
Did you make this macapuno candy recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Macapuno Balls
Equipment
Ingredients
- ½ cup cornstarch
- ½ cup water
- 1 10-oz can condensed milk
- 1 13-oz jar macapuno chopped into small pieces
- pinch salt
- desiccated coconut for coating
Instructions
- Stir cornstarch and water until the cornstarch is completely dissolved.½ cup cornstarch, ½ cup water
- In a saucepan, combine condensed milk, macapuno and salt. Stir and cook on low-medium heat for 5 minutes or until incorporated.1 10-oz can condensed milk, 1 13-oz jar macapuno, pinch salt
- Add the cornstarch slurry and continue stirring until the mixture gets tougher and harder to stir, and starts coming together in a ball, about 20 minutes.
- Transfer the mixture to a slightly greased plate or any clean surface. Allow to cool completely.
- Scoop a heaping teaspoon of the macapuno mixture and form into a ball using your hands.
- Coat with desiccated coconut and serve. You can also choose to wrap each one in food-grade cellophane before serving.desiccated coconut
Video
Notes
- To chop the macapuno, you can use a blender, a food processor or a food chopper. You can also use a knife or a pair of scissors to cut them into small pieces.
- When forming the macapuno into balls, best to slightly grease your hands so they don’t stick as much.
- Instead of desiccated coconut, you can also coat macapuno balls in milk powder, granulated sugar or powdered sugar.
- You can serve as is or wrap individually with food-grade cellophane.
- Shelf life – 1 week covered on the counter. Longer in the fridge.
- See post for tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
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