Macapuno Balls

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Macapuno balls 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.

Prep Time40

Cook Time20

Total Time1

Course: Dessert, Snack

Cuisine: Filipino

Servings: balls

Calories: 6kcal

Author: Jolina

Equipment

Cookie Scoop

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

US Customary - Metric

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