Step 1: Preheat the Oven
- Set the Oven Temperature
Preheat your oven to 350°F (175°C). Line a mini cupcake pan with mini cupcake liners.
Step 2: Cream Butter and Sugar
- Cream Butter
In a large mixing bowl, add the softened butter and beat it on medium speed until smooth and creamy. - Add Sugar
Gradually add the sugar to the butter and continue beating until light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Sweetened Condensed Milk
- Add Eggs
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. This helps to incorporate air, giving the macaroons a nice texture. - Pour in Condensed Milk
Gradually pour in the sweetened condensed milk while mixing. Mix until fully combined. - Add Vanilla Extract
Stir in the vanilla extract for a hint of extra flavor.
Step 4: Add Dry Ingredients
- Combine Coconut, Flour, and Salt
In a separate bowl, combine the desiccated coconut, all-purpose flour, and salt (if using). Mix until evenly distributed. - Fold in Dry Ingredients
Gently fold the dry mixture into the wet mixture using a spatula until just combined. Be careful not to overmix.
Step 5: Fill the Cupcake Liners
- Spoon the Batter
Using a small spoon, scoop the mixture into the prepared mini cupcake liners, filling each about ¾ full.
Step 6: Bake
- Bake the Macaroons
Place the cupcake pan in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
- Cool on a Rack
Remove the pan from the oven and let the macaroons cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. - Serve
Once cooled, serve and enjoy your delicious Pinoy Coconut Macaroons!
Tips for Perfect Pinoy Coconut Macaroons
- Choose the Right Coconut: Use desiccated coconut for the best texture; shredded coconut may be too moist for this recipe.
- Make it Sweeter: For an extra indulgent twist, drizzle melted chocolate over the top of each macaroon or dip the bottoms in chocolate.
- Storage: Store macaroons in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Conclusion
These Pinoy Coconut Macaroons are chewy, buttery, and full of coconut flavor, making them an irresistible treat! This recipe is easy to follow and results in perfectly portioned, bite-sized goodies that are perfect for any gathering or as a snack. Enjoy your macaroons!