Filipino Coconut Macaroons | Soft and Moist | PinoyCookingRecipes
These Filipino-Style Coconut Macaroons are rich and creamy with a sweet, coconutty, and chewy texture. Super easy to prepare and delicious!
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Ingredients by PinoyCookingRecipes
3 large eggs
1/4 cup sugar
1/4 cup melted butter
1 can, 293 mL condensed milk
1 tsp vanilla extract
3 1/2 cups unsweetened desiccated coconut
melted butter for brushing
Full Recipe and procedure with tips at
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How to make macarons at home | Easy Egg yolk buttercream filling(Sub)
▶▶Download the free macaron template◀◀
**** The best results can be obtained when using metric measurements. ****
[Macarons] *about 20 sets
1tsp=5ml
1Tbsp=15ml
1cup = 250ml
2 large eggs white (about 68 g)
50 g (1/4 cup) granulated sugar
80 g (3/4 cup+ 1Tbsp) almond flour
80 g (3/4 cup) powdered sugar
1 tsp vanilla extract (optional) * I didn't add it
Food coloring(optional)
[Anglaise Buttercream(Egg yolk buttercream)]
2 egg yolks (40 g)
60 g (1/4 cup + 1Tbsp) granulated sugar
60 g (1/4 cup) milk
1/8 t salt
220 g (1 cup) unsalted butter
1 tsp vanilla extract
Making Macarons (refer to the video for details)
1. Separate the eggs into whites and yolks.
2. Add sugar to the egg white to make a hard meringue.
3. Add almond powder and sugar powder and mix.
4. Add color (optional)
5. Make macaronage for a suitable consistency (refer to the work in the video).
6. After kneading the dough to a certain size, dry the surface.
7. After preheating to 350°F(180°C), lower to 300°F(150°C) and bake for about 12~14 minutes.
Making Egg yolk buttercream
1. Add sugar, salt and milk to egg yolk and mix without lumps.
2. Raise the temperature of the mixture by putting it on low heat. (Refer to the video)
3. Add vanilla and mix, then cool to room temperature.
4. After softening the butter, whip while adding the cooled yolk mixture little by little.
Add all the yolk mixture.
5. Sand the buttercream on the macarons.
*Secondary editing and re-uploading of this video are prohibited.
#French_macarons #macaron_recipe
Easy Coconut Macaroons Recipe | So delicious!
Sweet, moist, and chewy, these Coconut Macaroons are a delightful treat for any occasion. Baked until crispy and golden on the outside and then dipped in chocolate, you only need a few simple ingredients to make these macaroons. I never knew how amazing these were until I started making them, and oh my gosh they are a million times better than store-bought and so easy to make too! These cookies are naturally gluten-free and packed with coconut flavors.
RECIPE:
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Coconut macaroons
Coconut macaroons are a chewy delightful small cupcakes made from simple
ingredients easily found at your local supermarket. This Coconut macaroon is some small cupcakes made with all purpose flour, butter, sugar, eggs, condensed milk, vanilla extract, desicated coconut, baking powder and salt.. This coconut macaroons recipe is very easy and will teach you how to make coconut macaroons. This is really best coconut macaroons and we hope you will enjoy
Written recipe at
What are coconut macaroons?
Coconut macaroons differs form each country. Although many have said that it had
originally have been created in Italy during medieval times, the more known version
to many today came from western countries refined by Jews. For example western
macaroons are vegan or gluten free and are more commonly seen as a Passover
dessert, made by desiccated coconut, vanilla, almond flour, salt and condensed milk
as the binder, molded into bite sized balls and baked to a golden brown which is
sometimes dipped into dark chocolate for an extra decadent take.
Filipino coconut macaroons are a macaroon and cupcake-like hybrid. Different from
its western counterpart, these are usually sweet and milky in taste while chewy in
texture. The desiccated coconut and condensed milk used doesn’t over power each
other, combined with eggs, vanilla, sugar, and butter all melded together to make
the perfect coco-nutty snacks to serve along iced cold drinks or hot tea or coffee in
the afternoon.
There are many version of this delicious treat, with a crisp outer top and soft and
chewy bottom. Who can say no to these little golden delicacies?
What are coconut macaroons to the Philippines?
Coconut macaroons are so popular in the Philippines that there is more than just
one flavor of coconut macaroon. Ube, buko pandan, chocolate and many more have
been experimented on this versatile recipe. These addictive treats are seen as
holiday gifts, or pasalubong to kids and adults alike. Made as a dessert for parties or
in the usual afternoon break, at cafés to partner with a warm mug of coffee or baked
at home and stored in vacuum sealed bags to be made as a midnight snack to munch
on.
For coconut lovers out there you’ll be in a special treat! This coconut macaroon
recipe is so easy to make you’ll be making these in batches to stock up on.
Coconut Macaroon Recipe:
Ingredients:
1/3 cup butter (softened)
1/3 cup & 2 tablespoons white sugar
2 eggs
12.5 oz condensed milk
1 tablespoon vanilla
½ cup flour
2 cups desiccated coconut
½ teaspoon baking powder
a pinch of salt
Instructions:
1. In a bowl, mix flour, baking powder, salt, and desiccated coconut. Set aside.
2. In another bowl, cream butter and sugar till it turns fluffy. Mix in the eggs one
by one, add vanilla and condensed milk and mix well.
3. Add the flour mixture into the wet mixture and fold well.
4. In a mini muffin pan, line these with cupcake liners, place a tablespoon of
batter into each cupcake liner. Tap 3 times to remove any air bubbles.
5. Bake at a 175°C or 350°F preheated oven for 18 to 20, or 21 – 25 minutes for
a browner color. Poke with a toothpick to check if the macaroons are ready.
The toothpick should come out clean.