Small, chewy, and packed with coconut — these Filipino macaroons are patterned after the Goldilocks kind, with a higher butter ratio for that signature crisp edge.
Filipino coconut macaroons are nothing like the French kind. They're small, dense, and chewy — closer to a coconut candy than a cake — with a sweet, eggy richness that makes them hard to stop at one. If you grew up buying them from Goldilocks, this recipe is patterned after that: a higher butter ratio gives them that same slightly crisp edge with a tender, chewy center. An extra egg yolk goes in too, bumping up the fat for a slightly richer, more custardy bite.
Desiccated coconut is the key ingredient here — it's dried and finely shredded, which means it absorbs moisture readily. That's why the resting period matters: letting the batter sit for 20–30 minutes gives the coconut time to soak up the liquid, which helps the macaroons set up properly and keeps the texture from turning out too wet or loose.
This recipe makes about 48 pieces in a mini cupcake pan — a good batch for pasalubong or parties. They keep refrigerated in an airtight container for up to a week.
Prep: Preheat your oven to 170°C. Line a mini cupcake pan with paper liners.
Mix batter: In a large bowl, whisk together the eggs, egg yolks, condensed milk, melted butter (make sure it's cooled slightly so it doesn't cook the eggs), vanilla, and salt until smooth and well combined. Fold in the desiccated coconut until evenly distributed.
Rest batter: Let the batter sit for 20–30 minutes. This gives the coconut time to absorb some of the liquid so the macaroons hold their shape.
Bake: Spoon the batter into each liner, filling them about ¾ full. Bake for 20–22 minutes, until the tops are golden brown and the centers are just set. They'll firm up more as they cool.
