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. analyn says:
    07/12/2011 at 5:59 am

    Hello kuya i’ve try to make this by my self turns ok but got one thing i wasn’t so sure is this coconut macaroons suppose to be chewy? coz mine is not :-(

  2. jay says:
    07/27/2011 at 11:57 pm

    can this be baked in an oven toaster? or do you have a recipe of macaroons intended to be baked in an oven toaster? thanks.

  3. alfred says:
    07/28/2011 at 6:41 pm

    hello chef.ask ko lang kung 400grams ba tlga para sa desiccated coconut. kasi parang masyado ata marami para sa 14ounces condensed milk 3raw eggsn butter. parang dry txture kalabasan nun .

  4. Jocelyn Normann says:
    08/24/2011 at 7:44 am

    Hello Vanjo, thank you for sharing your delicious recipes. I just want to ask, why did you not use the electric mixer when putting the ingredients together.. just curious. Thanks in advance.

  5. lolo ernest says:
    09/17/2011 at 2:59 am

    sir vanjo, can i use vegetable shortening as substitute for the unsalted butter for the coconut macaroon? thank you and God bless…

  6. Kate says:
    10/02/2011 at 9:33 am

    Tried this recipe, very easy to make. I used white sugar though coz it’s the only thing available but it turned out great as well. I saw some recipes mixed with cake flour, I tried it too, results are great too..maybe it’s used as an extender or something. Thanks for the recipe. Love this your site!!!

  7. Mylene says:
    10/24/2011 at 2:55 am

    Hello po,

    natry ko po yung recipe kaya lang mejo dry, desiccated coconut po yung ginamit ko kasi yun lng ang available dito. sinunod ko naman po lahat ng recipe, nung 2nd time kong ginawa dinagdagan ko ng butter saka condense milk pero ganun pa rin.Ano po kayang mali? thanks :)

  8. Karen Alix says:
    01/25/2012 at 2:04 am

    I just literally finished cooking the last batch tonight. I made mine a little sweeter, hehe, so I used 1.5 cups of condensed milk and 1.0 cup of raw sugar! Hehe!!! Thanks for this easy recipe!

  9. sheelah says:
    02/25/2012 at 6:11 am

    My son loved it… and I share my recipe to my husband too .. tsk tsk

  10. nessa lara says:
    04/18/2012 at 5:32 pm

    hello!! kailangan po ba talaga condensed milk? ty

  11. Johanna says:
    04/20/2012 at 10:13 am

    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.

    • Digna says:
      04/25/2012 at 2:17 pm

      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…

  12. Panlasang Pinoy says:
    07/09/2009 at 11:17 pm

    Hey Joelen, good to hear from you again. What’s makin you busy lately?

  13. Panlasang Pinoy says:
    07/11/2009 at 10:41 am

    Hi Jenny, good catch. I just updated the list and procedure to reflect it. I owe you one. Thank you

  14. Panlasang Pinoy says:
    08/17/2009 at 2:50 pm

    You’re welcome Ronald :)

  15. Panlasang Pinoy says:
    08/22/2009 at 6:29 pm

    Its the whole thing rosalie. Egg white + Egg Yolk.

  16. rosalie says:
    08/22/2009 at 11:18 pm

    Hey, just finished making the macaroons and it was so damn good.. :) ) Thank you for sharing your recipes. My next move is to make siopao.
    Thanks again.

  17. Panlasang Pinoy says:
    08/23/2009 at 6:39 pm

    Glad that you loved it rosalie. I hope that you’ll like the siopao too.

  18. Panlasang Pinoy says:
    09/12/2009 at 9:30 am

    Please provide the weight of the bar para po masagot ko yung question nyo. Tnx

  19. Panlasang Pinoy says:
    09/19/2009 at 1:47 pm

    melody, kung wala talagang brown sugar then you can use the white one.

  20. Panlasang Pinoy says:
    10/04/2009 at 6:01 pm

    Thanks Gladys, I appreciate your effort. Please spread the word :)

  21. meriam berse says:
    01/01/2010 at 5:19 pm

    thank you talaga sa pag share ng ideas at ngayon alam ko na how to do this puede ko na pong mging business i can sell it to the school or sa mga tindahan..wow! good

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