Easy Coconut Macaroons Recipe - Foolproof Fudgy and Moist Every Time
These Easy Coconut Macaroons are rich, moist, and incredibly delicious. The tops become slightly crispy and fudgy thanks to the caramelized brown sugar and condensed milk, while the inside stays soft and moist. This simple Filipino coconut macaroons recipe uses only a few ingredients, making it perfect for beginners and anyone craving an easy homemade merienda.
Ingredients
- 1/2 can condensed milk 1/2 cup + 1 tablespoon
- 2 tablespoons brown sugar Use only 1 tablespoon or omit completely for a less sweet version
- 1/4 teaspoon salt
- 1/4 cup butter room temperature, (62 grams)
- 1 large egg
- 1 1/4 cups unsweetened super fine desiccated coconut Replace 1/4 cup of the desiccated coconut with: 1/4 cup cake flour. This produces a softer more cake-like or muffin-like macaroon instead of the classic fudgy version.
Paper Cup Size: 1 tablespoon
Yield: 20 pieces
Instructions
- Preheat your oven to 170°C.
- In a mixing bowl, cream the softened butter.
- Add the brown sugar and salt. Mix until combined.
- Add the egg and mix well.
- Pour in the condensed milk and stir until smooth.
- Add the desiccated coconut and mix until fully incorporated.
- Scoop about 1 tablespoon of the mixture into small paper cups placed inside mini molds.
- Bake for 25 to 30 minutes or until the tops are golden brown.
- Remove from the oven and allow the macaroons to cool completely.
- Serve and enjoy your homemade Easy Coconut Macaroons.