From the recipe collection
Filipino Coconut Macaroons
Moist, chewy coconut macaroons baked in small paper cups, with condensed milk for richness and deeply golden edges.
- Prep time
- 20 min
- Cook time
- 36–44 min total, 18–22 min per pan
- Yield
- Makes 48 mini macaroons
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Heat the oven to 175°C and set the paper cups in two 24-hole mini-muffin pans, or prepare one pan for two successive batches.
- Beat the butter and sugar for 2–3 minutes until creamy, scraping the bowl to remove dense butter pockets.
- Beat in the eggs one at a time, then blend in the condensed milk and vanilla on low speed.
- Whisk the flour, baking powder, and salt separately, then fold into the wet mixture just until no dry flour shows.
- Fold in the coconut and rest for 5 minutes. The batter should mound softly; correct runny batter with coconut or crumbly batter with water, 1 tablespoon at a time.
- Spoon about 1 1/2 tablespoons into each cup, filling it three-quarters full, and flatten only peaks that may burn.
- Bake one pan at a time for 18–22 minutes, rotating once, until the rims are deep golden and a toothpick from a puffed centre comes out without wet batter.
- Cool in the pan for 10 minutes, then transfer to a rack and cool completely before unwrapping or packing.
