Dixie Thoroughgood Recipe

Chocolate Drizzled Coconut Macaroons

By Dixie Thoroughgood dixiedoo

I've been in the USA for 6 yrs now and i crave for Filipino foods.... one of them is the macaroons... but i can't find the same taste of the macaroons that I was used to eating back home... so i tried a lot of recipes and finally came up with the perfect coconut macaroons that taste like the one's i buy from the bakeshops in the Philippines... I always bring this macaroons to our Filipino get-togethers and they all love it and ask for the recipe...

This is also the ones i baked and gave away for Christmas Present!

Hope you all like it too!

Recipe Rating:
 2 Ratings
16-18 medium
Prep Time:
Cook Time:
Cooking Method:


1/2 c
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1/3 c
2 large
1/2 c
all-purpose flour
1/2 tsp
baking powder
1 small
package of dessicated coconut (angel flakes)
1 can(s)
(14 oz) sweetened condensed milk
1/2 tsp
1/2 c
semi-sweet chocolate chips
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Directions Step-By-Step

Preheat oven to 375F.

Put Paper Linings for 24 Medium size muffin pans.

Set Aside.
In a bowl, cream butter/margarine and sugar until light and fluffy.
Add eggs, mix well.

Blend in Flour, baking powder, dessicated coconut, condensed milk and vanilla. Bled well.
Spoon mixture to prepared cups 2/3 full and bake for about 15-20 minutes or until golden brown.

Cool 10 minutes then transfer to a cooling rack.

Melt the chocolate chips in a microwave for 30 sec then stir it until it is melted and in a drizzle-like consistency.

Put in a sandwich bag and then cut the corner into a small hole and start drizzling the macaroons (make sure the macaroons are completely cooled).


About this Recipe

Main Ingredient: Dairy
Regional Style: Asian
Other Tag: Quick & Easy