Coconut Macaroon Recipe

Coconut Macaroons are chewy cookie like sweets that makes use of sweet shredded coconut. This dessert is popular here in the United States; it is usually dipped in white chocolate to give it a richer flavor. This macaroon recipe is like no other. It is simple, easy, and delicious.

Making Coconut Macaroon can never be easier. There only 2 major steps that you will need to do: (1) mix all the ingredients together, and (2) bake them in a conventional oven. Once everything is done, it is time for you to enjoy your homemade Coconut Macaroons.

A sure hit for kids and those pretending to be one, these awesome pieces of sweetness will surely put some smile on your children’s faces.

Try this Coconut Macaroon Recipe and let us know what you think.

Coconut Macaroons

Macaroon Recipe

Ingredients

  • 14 ounces (about 400 grams) Sweet Shredded Coconut (or Desecated Coconut)
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 3 pieces raw eggs
  • 14 ounces condensed milk

Watch the cooking video:

Cooking Procedure

  1. Place the butter in a big bowl and cream using a fork
  2. Add-in the brown sugar and mix well
  3. Add the eggs and condensed milk then stir/beat until all ingredients are blended
  4. Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the mixture
  5. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups
  6. Pre-heat oven at 370 degrees Fahrenheit for 10 minutes
  7. Bake the Coconut Macaroon mixture for 20 to 30 minutes or until color turns golden brown.
  8. Serve during dessert or snack time. Share and Enjoy!

Number of servings (yield): 4

  
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Comments

  1. amylette says:

    You may use turbo boiler in baking macaroons…i have tried it years back when i still do not own an oven.i might say i like it better

  2. Jannah Sarrey says:

    Thank u for all the reciepe and procedure u share. I love and like it madagdagan na ang nalalamang konti. More blessings.

  3. Hi! I’ve been trying a lot if your recipes and it’s really oh-so-good. None of what I tried were put in the fridge. Thanks a lot. I were able to manage to live far away from home

  4. pwede po b magluto ng macaroons sa turbo broiler?

  5. Hi, I am one of your follower. I wonder if I can do this without an oven? Do you have any idea where else I can cook it? How about in an oven toaster? Thank you :)

  6. hi.. just want to ask lng if pede ko rin b ibake ang macaroons s turbo broiler if i dont have oven.. if yes ano pong adjustment ang ggwin ko

  7. ilang pieces po ang nagagawa nito?

  8. Crissie says:

    Hello Panlasang Pinoy!

    I tried baking it yesterday, masarap sana kaso dumikit sa paper cups, tapos parang nasobrahan ung pgka chewy.. :( Di ko alam bakit ganun?

    • Crissie, can you tell me if you followed the recipe and procedure exactly? I’m quite surprised on the outcome. Also, the temperature is in Fahrenheit, make sure to adjust it to Celsius depending on the oven that you are using. I will appreciate if you can give me more information on why this happened because it is hard to speculate.

  9. Hi!

    I made this using the “palanituan” coconut. (Sorry I don’t know what it’s called in tagalog – but it’s not the one we use for getting gata). Pinakudkod ko na lang.
    People love it!!!!
    Next time I’ll try it with a little less butter, 3/4 maybe, because 1 cup is too greasy for me.

    I have also tried your Lumpiang Shanghai recipe with the Sweet and Sour Sauce recipe, and they have asked me to make it again.

    Your site really helped me a lot. Keep it coming!!!

  10. Hi, I just tried making this macaroon recipe, I used shredded coconut, just wondering if the amount of the coconut and the condensed milk are really the same (400g) coz my mixture was not runny as you’ve shown in the video.

    Thanks in advance and thanks for the recipe.

    • thank you so much for sharing this recipe. i used to cook macaroons when i was in the phils.. but i want to try your recipe here in kuwait…
      more power and God bless…



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