Filipino Coconut Macaroon Tarts
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When I baked these Filipino Coconut Macaroons, the sweet nutty aroma reminded my husband how he enjoyed these sweets when he and his classmates would go Christmas caroling back in high school. My husband had no clue how much funds they raised, but he recalled how their singing group were warmly welcomed in friends’ homes. He said they were served holiday pastries, especially these bite-sized, cellophane-wrapped coconut sweets which they stuffed in their pockets.
I tried to recreate the same flavors one finds in the Philippines. These round, sweet treats have a crunchy coconut layer on the outside. And inside one bites into a rich, creamy moist sweetness so hard to resist….a marvelous reminder of Christmas back in the day.
Inspired by what’s commonly baked in the Tarlac and Pampanga regions where my husband and I grew up, I have tweaked this recipe a bit and added crushed cashew nuts as a topping. Whether you make these tiny coconut treats for your family or for friends, it’s one of the easiest, delightful ways to spread some happiness during the holidays.
Filipino Coconut Macaroon Tarts
- Muffin pans - for small-sized muffins, 1-inch diameter; or Small tart tins, 1-inch diameter
- 1/4 cup softened unsalted butter
- 1/2 cup brown sugar
- 4 whole egg yolks
- 1/2 can (14 oz. full size) sweetened condensed milk
- 4 cups dessiccated coconut flakes
- 4 whole egg whites
- 1/2 cup granulated sugar
- 1/2 cup crushed roasted cashew nuts unsalted
- Preheat oven to 350F degrees. Line small-sized muffin pans about 1-inch in diameter with muffin paper cups of the same size.
- Using a cake mixer, cream butter till light and fluffy. Add sugar and egg yolks, then mix till smooth.
- Mix in the condensed milk and dessicated coconut flakes.
- In a separate bowl, beat egg whites till peaks form. Add sugar a little at a time, and continue beating till stiff and peaks form.
- With a spatula, fold in the egg whites into the yolk mixture.
- Pour into muffin cups. Top with crushed cashew nuts.
- Bake at 350 F degrees for 20 minutes or till golden brown.
- Cool completely and keep refrigerated till ready to serve.
- Cook's comments: These little coconut treats look great if wrapped in colored cellophane wrappers to give as gifts. If there are nut allergies, omit the cashew nut topping.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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I love coconut and these mini tarts look fantastic. I’d have a hard time giving them away!!
Thanks, Liz. These may be minis but they are packed with maxi goodness 🙂
without the cashews I could totally do this at school!
Thanks, Sarah. Yes, you can omit the cashews. The original recipe just had the coconut flakes.
Coconut and cashews, I’m there!
Thanks, Cindy. They are hard to put down 🙂
Mmmm, I’m a coconut love so I’d be very happy to get these pretty little tarts as a gift.
Thanks, Eileen. These coconut macaroons are quite a treat 🙂