My Tita Delie’s coconut macaroons were legendary at every family gathering. I can still picture her in her tiny kitchen, wearing her favorite floral apron, carefully measuring ingredients by eye rather than cup: a skill she developed over decades of baking these treats.
She’d always insist on using fresh coconuts from our backyard, which my cousins and I would help grate by hand (though today’s desiccated coconut works just fine). The secret to her perfectly golden macaroons wasn’t just in the ingredients, but in how she’d tap each filled muffin tin exactly three times on the counter before baking.
While my version might not quite match the magic of Tita Delie’s kitchen, these macaroons capture that same comforting sweetness that made everyone linger around her cooling rack, hoping to snag an extra piece when she wasn’t looking.
Why You’ll Love This Recipe
These Filipino-style coconut macaroons capture the essence of Philippine dessert-making with their golden-brown tops, moist centers, and rich coconut flavor. Unlike their French counterparts, these macaroons are deliberately more substantial and satisfyingly sweet, making them perfect for pairing with afternoon tea or coffee.
Filipino Coconut Macaroons
Equipment
- Stand mixer or hand mixer (panghalo) For creaming butter and mixing ingredients thoroughly
- Large mixing bowl (mangkok) For combining ingredients
- Mini muffin tin (molde) For shaping the macaroons
- Mini muffin paper liners (paper cups) To prevent sticking
- Measuring cups and spoons (Panukat) For precise measurements
- Rubber spatula For scraping bowl sides
- Wire cooling rack (palamigan) For proper cooling
Ingredients
- 400 g desiccated coconut niyog na pinahid
- 400 g condensed milk kondensadang gatas
- 1 teaspoon vanilla extract vanilla na pampalasa
- 1/2 cup unsalted butter room temperature (mantikilyang walang asin)
- 1/2 cup brown sugar asukal na mapula
- 4 large eggs itlog
Instructions
- Begin by gathering all your ingredients and setting your butter out to reach room temperature – this will take about 30 minutes. Meanwhile, preheat your oven to 180°C (350°F) and line your mini muffin tin with paper cups.
- Once your butter is softened, cream it together with the brown sugar using an electric mixer on medium speed. Keep mixing for 3-4 minutes until the mixture becomes light and fluffy. It should look pale and creamy when ready.
- Break your eggs into the mixture one at a time, beating well after each addition. Pour in your condensed milk and vanilla extract, then mix everything until well combined. The mixture should look smooth and uniform.
- Now add your desiccated coconut gradually, using a rubber spatula to fold it in. Keep folding until all the coconut is evenly distributed throughout the batter. The mixture should be thick but still easy to spoon.
- Fill each paper-lined muffin cup about two-thirds full with your batter. Gently tap the filled muffin tin on your counter twice to remove any air bubbles.
- Place the tin in your preheated oven and bake for 25-30 minutes. You’re looking for golden-brown tops – this tells you they’re done. Halfway through baking, rotate the pan to ensure even browning.
- When done, remove from the oven and let the macaroons cool in the tin for 5 minutes. Then carefully transfer them to a wire rack to cool completely, which takes about 20-30 minutes. They should feel firm when touched but still have a soft center.
- To store, place in an airtight container. They’ll keep at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months – just thaw overnight in the refrigerator when ready to eat.
- Remember: perfectly baked macaroons should have a light golden-brown color on top, be slightly crisp on the outside, and remain moist and tender on the inside. Don’t worry if your first batch isn’t perfect – each time you make them, you’ll get better at knowing exactly when they’re done in your oven.
Tips from Lola’s Kitchen
- Use room temperature ingredients for better incorporation
- Don’t overmix after adding coconut to maintain texture
- Rotate the pan halfway through baking for even browning
- Test doneness by lightly pressing the top – it should spring back
Traditional Serving Suggestions
- Serve with hot chocolate (tsokolate) for authentic Filipino merienda
- Pair with salabat (ginger tea) for a comforting afternoon treat
- Present on banana leaves for traditional Filipino gatherings
Troubleshooting Common Issues
If your macaroons are too dry (masyadong tuyo): You likely overbaked them or used too much coconut. The ideal ratio of wet to dry ingredients is critical – ensure you’re using exactly 400g each of coconut and condensed milk. If the centers are undercooked (hilaw sa gitna): Your oven temperature might be too high, causing the outside to brown before the inside sets. Use an oven thermometer to verify temperature accuracy and extend baking time by 3-5 minutes at a slightly lower temperature. If macaroons stick to the liners (dumikit sa paper): Let them cool completely before attempting to remove them. A properly baked macaroon should release easily once cooled.Ingredient Alternatives
- Replace condensed milk with evaporated milk and extra sugar (dagdagan ng asukal)
- Substitute brown sugar with muscovado or coconut sugar (asukal na pula o asukal ng niyog)
- Use fresh grated coconut instead of desiccated (sariwang niyog), but reduce the wet ingredients slightly
- For a dairy-free version, use coconut condensed milk (kondensadang gatas ng niyog)
Storage & Reheating
Store in an airtight container (sisidlang hindi makapapasok ang hangin):- Room temperature: 5 days
- Refrigerated: 2 weeks
- Frozen: up to 3 months
Variations
- Ube Macaroons: Add 2 tablespoons ube halaya and purple food coloring
- Pandan Macaroons: Include 1 teaspoon pandan extract
- Chocolate-Dipped: Half-dip cooled macaroons in melted dark chocolate
- Calamansi-Coconut: Add 1 tablespoon calamansi zest to the batter
Frequently Asked Questions
Why do my macaroons spread too much? The butter might be too soft or the batter overmixed. Ensure butter is just at room temperature and mix only until ingredients are combined. Can I make these ahead for parties? Yes, they keep well for several days and can be frozen for up to 3 months. Thaw overnight in the refrigerator. How do I know when they’re perfectly done? The tops should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs. Why are my macaroons too sweet? Filipino macaroons are traditionally sweet. For less sweetness, reduce condensed milk to 350g and increase eggs by one. Can I use freshly grated coconut? Yes, but squeeze out excess moisture first (pigain mabuti) and reduce the condensed milk slightly to maintain proper consistency.
Nutrition
The Story Behind Filipino Coconut Macaroons
The story of Filipino coconut macaroons weaves together centuries of culinary evolution, religious tradition, and colonial influence. While today’s Philippine version bears little resemblance to its European ancestors, its roots can be traced back to the tranquil kitchens of 9th-century Italian monasteries, where resourceful monks first crafted almond-based confections that would become known as macaroons.
The term “macaroon” itself reveals this European heritage, derived from the Italian “maccarone” or “maccherone,” meaning to crush or beat—a reference to the almond paste that formed the foundation of the original recipes. These early macaroons emerged as a practical solution to religious dietary restrictions, containing no flour or leavening agents, making them permissible during Passover observations.
As trade routes expanded during the Spanish colonial period in the Philippines, European culinary traditions began to merge with local ingredients and tastes. The abundance of coconuts in the Philippine archipelago naturally led to adaptation, with bakers substituting readily available coconut for the more expensive imported almonds. This transformation wasn’t merely about ingredient availability—it represented the Filipino talent for adaptation and innovation in cuisine.
The evolution from European-style macaroons to today’s Filipino coconut macaroons (locally known as “makaron”) showcases the remarkable influence of regional ingredients on colonial recipes. While French macarons evolved into delicate, meringue-based sandwich cookies, Philippine macaroons embraced a heartier, more tropical identity. The addition of condensed milk—another colonial influence—created the distinctively sweet, moist texture that characterizes modern Filipino macaroons.
Today, these beloved treats are fixtures at Filipino celebrations, from fiestas to Christmas gatherings. Local bakeries across the Philippines produce them daily, and they’ve become a staple of the merienda (afternoon snack) tradition. The recipe’s simplicity and reliability have ensured its place in both commercial bakeries and home kitchens, where it continues to evolve with modern variations incorporating uniquely Filipino flavors like ube and pandan.
In many ways, Filipino coconut macaroons embody the nation’s culinary philosophy—taking foreign influences and transforming them into something uniquely and proudly Filipino. This dessert stands as a testament to the Philippines’ rich history of cultural adaptation and culinary innovation, proving that sometimes the most beloved recipes are those that have traveled the farthest from their origins.
