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Name
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Description
Delicious coconut cookies with a crispy outside and soft inside, made with just a few simple ingredients. Perfect as a sweet treat or dessert, optionally dipped in chocolate or decorated with almonds.
Dish type
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pinoy desserts
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Country / cuisine
🇵🇭
Filippijnen
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Prep time (minutes)
Servings
Tags
Season
All year / not set
Spring
Summer
Autumn
Winter
All year
Rating
★
★
★
★
★
Notes
✨ Betty's tip
Ingredients
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Preparation steps
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1.
Preheat the oven to 175°C and line a baking sheet with parchment paper.
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2.
Mix the shredded coconut, condensed milk, vanilla extract and salt in a large bowl.
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3.
Stir until the coconut is completely and evenly coated.
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4.
Optional: fold 2 stiffly beaten egg whites into the mixture for lighter macaroons.
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5.
Use a tablespoon or small ice cream scoop to place rounded mounds on the baking sheet, about 2.5 cm apart.
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6.
Lightly moisten your fingers with water and press down loose coconut strands so they don't burn.
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7.
Optional: before baking, press a whole almond into the center of each cookie.
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8.
Bake for 10 to 12 minutes until the bottom and tops are nicely golden brown.
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9.
Let the macaroons cool on the baking sheet for at least 5 to 10 minutes before moving them.
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10.
Optional: dip the cooled macaroons in melted chocolate.
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