I was under the impression that coconut macaroons were exclusively a Filipino thing. Then, I discovered that they are quite common in the American South. Not that Filipino coconut macaroons are exactly the same as their American siblings. No, we don’t bake coconut macaroons as cookies. Rather, we bake them like cupcakes. But the texture is different because coconut macaroons are not cake-like at all but more like a light and not-so-wet pudding.
Desiccated coconut is traditionally used for making Filipino-style coconut macaroons. I deviate from tradition by using a mixture of desiccated coconut and dried coconut flakes. The texture is better because, with every bite, you can actually see strips of coconut peeping through the homogenous sticky mass. I’ve also added a little flour to make the macaroons less dense.
- 1/4 cup butter at room temperature
- 1/2 cup granulated sugar
- 2 whole eggs
- a pinch of salt
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon grated lemon zest
- 1/4 cup all-purpose flour
- 3/4 cup desiccated coconut
- 3/4 cup sweetened coconut flakes
- Preheat the oven to 375F.
- Like a muffin pan (mine has a capacity of 2 and 1/2 oz. per hole) with paper liners.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs and salt. Mix until smooth.
- Pour in the sweetened condensed milk and add the lemon zest. Mix until smooth.
- Add the flour. Mix until smooth.
- Fold in the desiccated coconut and sweetened coconut flakes.
- Spoon into the prepared muffin pan.
- Bake at 375F for 35 to 40 minutes or until the tops are lightly browned and crisp, and a toothpick inserted at the center comes out clean.
- Cool slightly then transfer the macaroons to a rack.
- Serve the coconut macaroons warm.