Filipino Coconut Macaroons

4.97 from 32 votes

Filipino coconut macaroons are the easiest and the chewiest treats you’ll make this holiday season. Just 5 ingredients, done in 30 minutes, delicious!

Prep Time20

Cook Time25

Total Time45

Course: Dessert, Snack

Cuisine: Filipino

Servings: macaroons

Calories: 35kcal

Author: Jolina

Equipment

Ingredients

9 oz shredded coconut (about 4 cups) see notes
1 10-oz can sweetened condensed milk
1 tsp vanilla extract
2 pieces egg whites from large eggs room temperature
¼ tsp salt

US Customary - Metric

Instructions

Preheat your oven to 325F. Line cupcake pan with paper liners (see notes).
In a large bowl, combine shredded coconut, condensed milk and vanilla extract until well blended.
9 oz shredded coconut (about 4 cups), 1 10-oz can sweetened condensed milk, 1 tsp vanilla extract
In another bowl, whisk egg whites and salt to medium peaks.
2 pieces egg whites from large eggs, ¼ tsp salt
Fold egg whites into the coconut mixture until combined.
Scoop coconut macaroon batter into each cupcake cup. Don’t be afraid to overfill each cup; the macaroons won’t spread.
Bake for 20-25 minutes or until the tops start to turn golden brown and a toothpick inserted in a few of the macaroons come out with minimal dry crumbs.
Cool the macaroons in the pan for 2-3 minutes before transferring to a wire rack to cool completely.

Video

Notes

Final yield depends on how much batter you scoop in your cupcake cups. I overfill mine and get 48 macaroons from this recipe. That is what the estimated nutrition information is based on.
You'll need (2) 24-cavity mini cupcake pans for this recipe.
You can use sweetened or unsweetened shredded coconut (I usually use unsweetened). Or desiccated or flaked coconut if shredded coconut is not available.
See post for more baking tips, storage instructions and FAQs.

Nutrition