There are numerous varieties of macaroons around the world and the Philippines has its own version. Filipino Coconut Macaroons are very common during special occasions in the Philippines.
It is usually baked in colored mini baking cups to look more festive and topped it with a raisin.
Not every family in the Philippines has a oven to bake in. Ovens are not very common in Asia in general. Growing up, we either had to buy them in a bakeshop or my mom would make them in a toaster oven. She would usually make more than 2 dozen macaroons which takes a little longer to cook as she bakes them 6 cups at a time. And of course, we would patiently be waiting. After every thing was finally done, it wouldn’t take but 24 hours and macaroons would be gone. They are that tempting.
Until these days, macaroons are a hit in our family. Even with my new family here in the states, Filipino Coconut Macaroons are a favorite.
This recipe is definitely one of our favorite cookies in the house and very irresistible. Chewy and moist in the middle, crunchy and golden on the outside.
Filipino Coconut Macaroons
- 3 cups desiccated coconut
- 1 1/2 cups flour
- 1/2 cup butter
- 1 cup sugar
- 1 can condensed milk
- 6 egg yolk
Preheat the oven to 350°F. Begin by combining desiccated coconut and flour in a bowl. Set aside.
In a separate bowl, cream butter and sugar with an electric mixer or by hand.
Add egg yolk one at a time and mix well. Then, pour in condensed milk and mix again.
Use a large rubber spatula to fold the wet mixture into the coconut mixture. Mix until well combine.
Arrange the macaroon cups on a baking sheet and fill each cup to half.
Bake for 25 to 30 minutes until the tops are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cook completely.