Mini Coconut Macaroons are one of the most famous desserts in the Philippines. Usually bought as pasalubong or as holiday gifts, this delightfully sweet treat is very addictive, especially to kids and young at hearts!
These succulent mini baked treats are also very easy to make. Simply combine all the ingredients, pour the batter in a mini muffin pan with mini cupcake liners, and bake in the oven for 15-20 minutes. The ingredients are easily accessible, and the recipe usually yields more than 10 macaroons!
Eggs - creates a structure for the mini coconut macaroons. I used 2 eggs plus 4 egg yolks for this recipe.
Butter - makes it soft and flavorful.
Condensed milk - I used one can (397g) of sweetened condensed milk. You may substitute this to white sugar and you can reduce the amount according to your desired sweetness.
Vanilla extract - adds amazing flavor
Desiccated coconut - it can't be coconut macaroons without coconut. You may use desiccated coconut or shredded coconut if you want it to be a bit chunky.
How to Store
Place the mini coconut macaroons in an air-tight container and store it up to one week at room temperature. If you need to keep it longer than that, wrap the individual pieces tightly in plastic wrap and place them in a freezer-safe, air-tight container. It can last up to three months in the freezer.
Although typically sold in the West, it's said that the Filipino version of this little coconut cupcakes is more decadent and satisfying because it’s denser and more cake-like in texture. It’s also creamier, a little bit sweeter, and has an authentic taste that is surely Pinoy-made.
This dish is also shared as meryenda among Filipino families and friends. You can pair it with coffee, tea, soft drinks, and even afternoon cocktails! It surely is a versatile treat that is not just enjoyed at dessert.
You only need a few ingredients and it will take 20 minutes with this ultimate delicious mini coconut macaroons recipe. Try this recipe and enjoy it with your family and friends.
Mini Coconut Macaroons Recipe
- 2 eggs
- 4 egg yolks
- ¼ cup butter melted
- 1 can condesed milk 397g
- 1 tsp vanilla extract
- 1 ½ cup desiccated coconut
- Pre-heat the oven at 120°C or 248°F. Prepare the mini muffin pan, lined with mini paper cups.
- In a large bowl, whisk the eggs then add the melted butter, condensed milk, vanilla extract. Mix until well combined.
- Add the desiccated coconut and continue to mix well. Scoop about 1-2 tablespoon of the mixture to each mold of the prepared mini muffin pans. Repeat the same procedure for the remaining mixture. Bake at 120°C or 248°F for 20 mins. Once cooked, remove from the oven and allow it to cool down for at least 15 minutes. Serve and enjoy!