My Filipino Coconut Macaroon Recipe

Filipino Coconut Macaroon Recipe

Filipino Coconut Macaroon

A sweet and chewy coconut biscuit topped with shredded coconut
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 4 people

Ingredients
  

  • 14 ounces sweet shredded coconut or desiccated coconut
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 3 pieces raw eggs
  • 14 ounces condensed milk

Instructions
 

  • In a big bowl, place the butter and give it a good creaming with a fork.
  • Mix in the brown sugar until it’s nicely combined.
  • Crack in the eggs and pour in the condensed milk, then stir or beat until everything is smoothly blended.
  • Fold in the sweetened shredded coconut, making sure it’s evenly distributed throughout the mixture.
  • If you have paper cups, place them in a mold. Otherwise, just place spoonfuls of the mixture directly onto a baking sheet lined with parchment paper.
  • Preheat your oven to 370°F (190°C) for about 10 minutes.
  • Pop your macaroons in the oven and let them bake for 20 to 30 minutes, or until they turn a lovely golden brown color.
  • Once they’re done, let them cool slightly before serving. They’re perfect for dessert or a quick snack.

Details Behind My Filipino Coconut Macaroon Recipe

Filipino Coconut Macaroon Recipe – The first thing to know is that coconut macaroons should not be confused with macarons. Philippine coconut macaroons are known for their unique texture. These treats feature a soft, moist, and chewy inside with a slightly crunchy outer layer. They’re often baked in colorful cupcake wrappers and topped with a single raisin. Otherwise, they can be simple biscuits starring coconut.

On the other hand, Parisian macarons, born in Italy and made famous in France, mix almond flour, egg whites, and confectioners’ sugar to create their chewy, airy cookies. They come in a variety of colors and flavors, from fruity ones like strawberry and lemon to richer ones like dark chocolate and salted caramel. Conversely, coconut macaroons boast a simpler recipe centered around coconut, sugar, eggs, and condensed milk.

In addition to texture and taste, there is the crafting process. Crafting the perfect Parisian macaron requires considerable expertise due to its delicate balance of crispness and airiness. On the other hand, coconut macaroons are straightforward to make and perfect for family activities. Both desserts offer unique experiences, so enjoy whichever suits your mood or preference without feeling the need for comparison.

Additional Notes on My Filipino Coconut Macaroon Recipe

Now that we know how to make the dish, is it possible to store it for long? The answer is yes. Once baked, allow the macaroons to cool completely on a wire rack before transferring them to an airtight container to prevent mold formation. If you plan to consume them within a week, seal the container and store them at room temperature.

However, for longer storage of up to three months in the freezer, wrap the macaroons individually in plastic wrap or sandwich them between layers of parchment paper before placing them in a sealed container. Properly stored, your coconut macaroons will retain their delightful flavor and texture for months to come.

Does this now work for you? Fortunately, coconut macaroons are freezer-friendly treats, allowing you to enjoy them at your leisure. If you find yourself with leftovers, freezing them is a convenient option. To thaw, remove the macaroons from the airtight container and let them come to room temperature for about an hour.

This brief wait ensures that when you indulge in these delicious treats again, they’ll be just as irresistible as the day they were baked. Whether you’re storing them for later enjoyment or savoring them immediately, coconut macaroons offer a delightful treat that’s easy to prepare and enjoy.

Similar Coconut Desserts

There are several Filipino dishes featuring coconut. For a dish similar to coconut macaroon, you should check out bukayo. Bukayo, a traditional Filipino sweet originating from Lingayen, Pangasinan, is crafted from young coconut meat and sugar.

Known by various names like bucaio, bucayo, bukhayo, pakumbo, or bocarillo across different provinces, this treat involves simmering coconut strings in caramelized syrup made from coconut water and ‘panutsa de bao’ or ‘sinakob,’ a raw sugar variety. The resulting mixture is shaped into round patties or balls and left to dry, yielding a delightful chewy texture.

Other Biscuit Options

Do you want to try other Filipino cookies? One option to try is pacencia cookies. Paciencia, also referred to as Filipino meringue galyetas or galletas paciencia, are tasty cookies crafted from whipped egg whites and flour, occasionally infused with calamansi for a distinctive citrus twist. With a smooth, flattened appearance, they derive their name from the Spanish word for “patience.”

Another option is otap. Otap, also known as utap, is a delightful oval-shaped puff pastry cookie originating from Cebu, Philippines. Made with a blend of flour, shortening, coconut, and sugar, otap boasts a unique texture, achieved through an eleven-stage baking process. Distinct from French palmier cookies, otap stands out with its crispiness, owing to its tightly layered and thinner composition.

Other Types of Coconut Desserts

If you want to enjoy other desserts featuring coconut, there is buko pandan cake. Buko pandan cake is a delightful Filipino dessert that transforms the classic buko pandan combination into a delicious cake. This chiffon or sponge cake, also known as mamón, derives its distinct flavor from boiled pandan leaves. What sets it apart is its creamy frosting and the incorporation of young coconut strips or macapuno as toppings or fillings. Unlike plain pandan cakes, buko pandan cake offers a harmonious blend of sweetness and tropical flavor.

Overall, there are a variety of coconut desserts that can be enjoyed in many ways. Additionally, there is a variety of Filipino biscuits/cookies to try such as Uraro.

Filipino Coconut Macaroon Recipe

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