Filipino Coconut Pasta Recipe – Kualing Pinoy

Filipino coconut pasta They are your new favorite baked treat! Soft, chewy, and packed with coconut flavor, these mini muffins are addictive.

Coconut macaroons are available in most major supermarkets here in the US, but although they are equally delicious, they are a little different from the Pinoy version I grew up with, which is denser and cake-like in texture. Fortunately, the same friend who gave me recipes for cheesecake cupcakes and banana pandan bread also emailed me one for macarons.

When I read the ingredients list, I knew this was the kind of macaron I was looking for. Adding flour to the basic ingredients of sweetened condensed milk, butter, eggs, and desiccated coconut has certainly resulted in authentic Filipino coconut noodles. Crispy and golden on the outside and moist and chewy on the inside, they are addictive.

Note the ingredients

• ghee– Adds richness and tenderness.
• sugar– Improves color and flavour
• Hggs– Add moisture and aid in fermentation
• Sweetened condensed milk– Provides sweetness and creaminess.
• precise– Adds structure, giving the macarons a cake-like texture.
• Vanilla extract– Enhances flavour
• Dried coconut– Use unsweetened grated coconut

Homemade dried coconut

The recipe uses unsweetened desiccated coconut, which is strips of dried coconut meat. If you can’t find it, you can make it at home using a simple method.

1. Removing the coconut husk and cracking the shell to get to the flesh takes some work, so save yourself the stress! In the Philippines, you can have wet market vendors grate ripe coconuts (coconut) for you. In the United States, you can find frozen shredded coconut in most Asian supermarkets.
2. Spread the shredded coconut on the baking tray in an even layer.
3. Bake in a 140°F oven for 40 to 45 minutes or until dry and crumbly. Alternatively, dry the coconut in a dehydrator at 105°F for 4 to 6 hours. This method takes longer but produces more consistent results, with no burnt spots.
4. Remove from heat and leave to cool. Transfer to an airtight container and store at room temperature until use.

Steps to bake Filipino coconut macarons

This recipe yields forty mini-sized cakes. Forty-eight pieces may seem like a lot, but everyone will fight over it. You want to bake more than one batch!

1. Beat butter in a large bowl using a hand mixer on low speed. Add the sugar and whisk together until well combined and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Add the condensed milk and vanilla extract and continue whisking until the ingredients are combined.
4. In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and whisk until combined.
5. Scoop out the prepared muffin tins and bake for 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.
6. Remove from baking sheet and let cool on a wire rack before peeling.

How to apply and store

• Try these Filipino-style macarons for your next baking project. It’s easy to make and very delicious. They’re a great midday snack or after-meal dessert and are perfect for holiday gift giving too.
• They will keep refrigerated outside for about two to three days or in the refrigerator for about a month. Store in resealable bags or airtight containers to maintain freshness.
• When the craving hits, thaw them in the refrigerator for 1-2 hours or at room temperature for about 30 minutes, and they’re ready to enjoy!

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!