Nostalgia Trip with Easy DIY Macaroons

When I was a kid, the word macaroon evoked images of small, chewy, milky pastries nestled in colorful waxed paper cups. The smell of buttery coconut would fill the kitchen whenever I baked, which was often then, because macaroons were easy enough during my pre-teen years. Today, mention the word macaroon and people immediately conjure images of delicate colorful cookies, sandwiched with cream. Never mind that it’s spelled and pronounced differently. It’s the top of mind connection for most. But while macarons are lovely, it’s not the thing that made my childhood what it is.


My favorite coconut macaroons. Aren’t you nostalgic already?

This macaroon recipe is very easy and can be made even by novice bakers. It’s a one-bowl recipe where you dump everything in a single bowl. And you don’t even need an electric mixer. Stirring by hand until blended is enough. It’s a foolproof recipe, really. In fact, it’s the same one I’ve been using for decades.


Fill to 3/4s full. A cup with a spout makes pouring easier.

The most tiresome part in this recipe is spooning the batter in the cups, but that can be made easier by using a container with a spout. In my case, I usually fill a glass measuring cup with the batter, then pour into the cups. I use a teaspoon to stop the flow as I transfer the spout over the next cup and so on and so forth. It’s more efficient than using a spoon and it’s neater, too.


I usually don’t let it brown too much. As long as its done in the center, I’m happy.

Because this is a simple recipe with no complicated techniques, it is essential that you use good quality ingredients because the flavors will shine through. Choose a desiccated coconut brand that has decent sized flakes and a good coconut scent. By decent, I mean not powdery. Using premium condensed milk helps a lot, since the macaroon’s flavor rides on this. This recipe isn’t that pricey since it doesn’t have many ingredients, so splurge on the ones you buy.


Best enjoyed with tea and a good book. *shameless hint*

Macaroons v. 24 October 2014
Yields 3/4 ounce 40 pieces

  • 1/4 cup butter, melted
  • 1 1/2 cups desiccated coconut
  • 1 300ml can of condensed milk
  • 1/4 cup all purpose flour
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 tsp baking powder

  1. Preheat oven to 350-degrees Fahrenheit.
  2. Mix all ingredients together in a bowl. Stir until evenly blended.
  3. Spoon batter into a 3/4 ounce cupcake tin, lined with same size paper cups, until 3/4 full.
  4. Bake for 15 minutes or until tops start to turn golden.
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6 Responses to Nostalgia Trip with Easy DIY Macaroons

  1. nina says:

    Do you think it’s okay to do away with the cupcake liners? Maybe butter the sides of the muffin tin so it wouldn’t stick? I got spoiled by Goldilock’s macaroons that you can just pop straight into your mouth.

    • kaoko says:

      It still might stick because this is a very moist version. This has a runny batter so it won’t clump on your cookie tray. I think Goldilocks uses a dry batter, much like cookie dough that you can spoon on your cookie sheet. If you like the Goldilocks kind, you may have to add more desiccated coconut to make the batter dough-like and stiffer.

      Incidentally, talo ka pa ni Cooper! Si Cooper marunong kumain ng macaroons without eating the wax paper, hahaha!

  2. jemps says:

    this was really good! the best macaroon recipe ive tried :) thanks, kweesee!

  3. Pingback: J.Co's Coconut-themed Doughnut and Frappe | bento, restos & recipes at

  4. Superb information here, ol’e chap; keep burning the midnight oil.

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