Chewy Filipino Coconut Macaroons With Golden Toasted Tops

Filipino coconut macaroons are denser and chewier than the French kind, almost like a small coconut cake. I pull them when the tops just turn gold so the centers stay moist.

With a simple blend of shredded coconut, sweetened condensed milk, and egg whites, this macaroon recipe is easy to follow and yields delicious results that everyone will enjoy.

Delicious Coconut Macaroons with Toasted Coconut Topping

These macaroons feature a moist and chewy texture, with a beautiful golden-brown top. They are perfect for celebrations or as an everyday sweet treat. This recipe takes about 30 minutes to prepare and bake, yielding approximately 12 macaroons.

Ingredients

2 ½ cups shredded sweetened coconut
1 cup sweetened condensed milk
2 large egg whites
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
¼ teaspoon salt
½ cup finely chopped nuts or chocolate chips (optional for added flavor)
Extra shredded coconut for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Coconut Ingredients: In a large bowl, combine the shredded coconut, sweetened condensed milk, egg whites, vanilla extract, almond extract, and salt. Mix until well combined.

Shape the Macaroons: Use a tablespoon to scoop out the mixture and shape it into small mounds. Place them on the prepared baking sheet, spaced apart.
Add Toppings: Sprinkle a little extra shredded coconut on top of each mound to enhance the toasted finish.
Bake: Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and the macaroons are set.

Cool and Serve: Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve them once completely cool.