Put Two and Two Together: Buko Pandan MacaroonsAugust 27, 2016
The macaroon has its roots in Italy but has found its way into other countries and into our hearts. The popular cookie has different versions, some are heavily spiced and others have a mix of various nuts. The type I grew up with is a simple chewy cookie chock-full of shredded coconut. Coconut is a flavor I hold near and dear to my heart. As one of the core flavors of Filipino cuisine, it’s difficult to reduce my fondness of the tropical drupe to a single memory. My childhood is peppered with memories of enjoying local delicacies sprinkled with its shredded meat, or intensely flavored with its by-product: kakang gata. The macaroon is a prime example of coconut in desserts, these cookies ideally feature a moist stickiness and a pleasant gritty texture. Coupled with another Filipino favorite: Buko Pandan, our cookies combine the best of these two desserts. An easy (and obvious) transition from these two childhood treats, our buko pandan macaroons recipe is a worthy addition to your repertoire.
Buko Pandan Macaroons
Yield: 15 servings
Time: 30 minutes (10 min prep / 20 min baking)
- 4 egg whites
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 tsp vanilla
- pinch of salt
- 1 lime, zested
- ½ tsp pandan flavor
- 4 cup shredded coconut
- Preheat oven to 160°C.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine egg whites, sugar, vanilla, salt, lime zest, and pandan flavor. Whisk together for a few minutes until sugar is dissolved and egg whites are bubbly.
- Stir in coconut and butter.
- Scoop a spoonful of the mixture and roll into a ball.
- Bake for 18–20 minutes until lightly golden.