Name: Coconut Macaroons ala Goldilocks
Prep time: 10 min
Cook time: 22 min
Total time: 30 min
Cuisine: Filipino
Ingredients: 2 cups desiccated coconut (unsweetened or lightly sweetened); 1/2 cup all-purpose flour; 1 tsp baking powder; 1/2 cup butter, softened; 1/2 to 3/4 cup sugar (adjust to taste); 3 large eggs; 1 tsp vanilla extract

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Coconut Macaroons ala Goldilocks are delightfully soft and chewy treats that strike the perfect balance between buttery richness and coconut goodness. These bite-sized sweets are a beloved Filipino bakery staple, known for their golden tops and moist, dense centers. Whether I serve them as a snack, dessert, or party treat, they never last long on the plate.

Coconut Macaroons ala Goldilocks

Why You’ll Love This Recipe

I love how easy and foolproof these coconut macaroons are to make. With simple pantry ingredients and a one-bowl mixing method, I can whip up a batch quickly. They’re sweet but not overpowering, and their soft, cake-like texture makes them extra indulgent. Best of all, they’re baked in mini muffin cups, so every piece comes out neat and perfectly portioned.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups desiccated coconut (unsweetened or lightly sweetened)
½ cup all-purpose flour
1 tsp baking powder
½ cup butter, softened
½ cup sugar (I add up to ¾ cup if I want it sweeter)
3 eggs
1 tsp vanilla extract

Directions

I preheat my oven to 350°F (175°C) and line mini muffin pans with paper liners.
In a bowl, I combine the desiccated coconut, flour, and baking powder.
In another bowl, I cream the softened butter and sugar until light and fluffy.
I beat in the eggs one at a time, then add the vanilla extract.
I gradually mix in the dry ingredients until well combined.
Using a small scoop or spoon, I fill each lined mini muffin cup with the mixture.
I bake them for 18 to 22 minutes, or until the tops are lightly golden.
I let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 mini coconut macaroons.
Prep time: 10 minutes
Bake time: 18–22 minutes
Total time: Approximately 30 minutes

Variations

When I want a flavor twist, I add a handful of mini chocolate chips or drizzle melted chocolate over the cooled macaroons. Sometimes I mix in crushed nuts like cashews or almonds for a bit of crunch. A touch of lemon or orange zest also adds a refreshing brightness to the flavor.

Storage/Reheating

I store these macaroons in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the refrigerator for up to a week. They also freeze beautifully—just place them in a freezer-safe bag and thaw at room temperature when ready to enjoy. If I want them slightly warm, I pop them in the microwave for 10–15 seconds.

Coconut Macaroons ala Goldilocks

FAQs

How do I know when the macaroons are fully baked?

I look for lightly golden tops and firm edges. A toothpick inserted in the center should come out clean.

Can I use sweetened coconut instead of unsweetened?

Yes, but I reduce the sugar slightly to avoid an overly sweet result.

Do I need to refrigerate the macaroons?

Not right away. I keep them at room temperature for a few days, but for longer freshness, refrigeration helps.

Can I bake these in regular-sized muffin pans?

Yes, but I increase the baking time by a few minutes and check for doneness with a toothpick.

Why are my macaroons dry or crumbly?

Overbaking is usually the cause. I make sure to bake just until the tops are golden and the centers are set.

Conclusion

Coconut Macaroons ala Goldilocks are a sweet and satisfying treat I can count on for any occasion. They’re easy to make, beautifully portioned, and packed with coconut flavor. Whether I’m baking for friends or indulging solo, these little bites of comfort always hit the spot.