Butter Coconut Macaroons

This very easy recipe for coconut macaroons was given to me by a Filipino friend. This was her grandmother’s recipe and in my opinion, is one of the best coconut macaroon recipes around.

The use of butter in this recipe makes a richer macaroon than the usual Western style macaroon. It also uses desiccated coconut, a finer, dryer form of grated coconut and results in a macaroon that’s has a more dense texture than those made with coarsely grated coconut. It can be found in many supermarkets next to the regular, sweetened, grated coconut or in specialty stores or websites that carry baking ingredients.

I have used a regular size cupcake pan here, but any size may be used. Mini cupcake liners would be very nice for party or holiday cookie trays. They’re perfect just as they are, or drizzled with a bit of melted chocolate as I’ve done here.

Filipino Butter Macaroons
½ cup butter, room temperature
½ cup light brown sugar
¼ tsp salt
½ tsp vanilla
3 eggs
14 ounces (1 can) sweetened condensed milk
14 oz desiccated coconut

Preheat oven to 350 degrees. Line a muffin pan with paper cupcake liners.

Cream the butter with the brown sugar until smooth.

Add the vanilla, eggs and condensed milk. Mix until well combined.

Add coconut and mix well by hand with a spatula until well combined. Spoon into mini muffin cups and fill each cup ¾ full. Smooth the tops of the batter so tops are flat.

Bake for approx. 15 – 20 minutes until they are light golden brown. Do not overcook. Note, if your oven tends to bake hotter, bake at 325 degrees so they don’t brown too quickly.

Makes 18 macaroons.

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  3. Made these at the weekend for a party and they went down a storm. They’re reminiscent of an English macaroon, only a lot more decadent and gooey due to the addition of butter & condensed milk. Gorgeous, have bookmarked for future use. Thanks!

    • bccashes@bellsouth.net
    • July 2nd, 2011

    I had to make my own desiccated coconut, my only choose was sweetened. your recipe does not say sweet or unsweet. I believe using sweet will make them to sweet, Is there anything to do i.e, evaporated mike instead of sweetened condensed, or less sugar? also a bag of flake cocnut = 5 1/4 cup (14oz) after deiccated process it equals much less (less than 14oz), do I need 5 1/4 cups?

    • Dessicated coconut comes in sweetened and unsweetened and is very different than the flaked coconut that comes in bag. It has less moisture. That being said, the dessicated coconut I used was very fine and slightly sweetened. In your situation I would mix all of the ingredients just as listed above except the coconut you dessicated yourself (I’d love to know how you did that) and then keep adding your coconut gradually until the batter is no longer too runny (but too dry, either). The sugar is critical in this or your end result may be too dry and bland. I wouldn’t reduce the amount of sugar. This kind of macaroon tends to be on the sweet side. This is a forgiving kind of recipe so exact proportions aren’t as critical as some other kinds of cookies. The most important suggestion I would make is too make sure your coconut is very fine. The strands of flaked coconut are too chewy for these….also don’t overbake or they might become dry…..I really would love to know how these turned out for you using your coconut.

  4. These look fabulous Kathy! The more butter the better!

  5. Looks decadent. If only my screen allowed me to taste.

    “The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. ”
    -Calvin Trillin

  6. Yummy! I would like some one day

  1. January 28th, 2014
    Trackback from : Macaroon Recipe
  2. September 26th, 2014
    Trackback from : Gerald

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