Butter Coconut Macaroon


1/2 cup butter, room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla


Preheat oven to 350 degrees. Line a muffin pan with paper cupcake liners.
Cream the butter with the brown sugar until smooth.
Add the vanilla, eggs and condensed milk. Mix until well combined.
Add coconut and mix well by hand with a spatula until well combined.
Spoon into mini muffin cups and fill each cup ¾ full. Smooth the tops of the batter so tops are flat.
Bake for approx. 15 – 20 minutes until they are light golden brown. Do not overcook. Note, if your oven tends to bake hotter, bake at 325 degrees so they don’t brown too quickly.


This very easy recipe for coconut macaroons was given to me by a Filipino friend. This was her grandmother’s recipe and in my opinion, is one of the best coconut macaroon recipes around.

The use of butter in this recipe makes a richer macaroon than the usual Western style macaroon. It also uses desiccated coconut, a finer, dryer form of grated coconut and results in a macaroon that’s has a more dense texture than those made with coarsely grated coconut. It can be found in many supermarkets next to the regular, sweetened, grated coconut or in specialty stores or websites that carry baking ingredients.

I have used a regular size cupcake pan here, but any size may be used. Mini cupcake liners would be very nice for party or holiday cookie trays. They’re perfect just as they are, or drizzled with a bit of melted chocolate as I’ve done here




Saturday, April 2, 2011 - 6:35pm



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