Macapuno balls are chewy Filipino coconut candies rolled in sugar.
They're made with macapuno, a type of coconut with soft, jelly-like flesh.
I used sweetened macapuno from a jar for this recipe.
The ingredients are simple - and you can make these without opening a fresh coconut!
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Ingredients You'll Need
Notes and Substitutions
- Macapuno: A type of coconut with soft, jelly-like flesh. I used sweetened macapuno from a jar, usually sold at Filipino or Asian grocery stores. Use both the coconut and its syrup.
- Tapioca starch: Helps the mixture hold its shape and gives the candy its chewy texture. It's also sold as tapioca flour.
- Sugar: Start with ¼ cup since the macapuno is already sweetened. Add more to taste. For coating, use granulated sugar, desiccated coconut, or powdered sugar.
- Flavoring: As an option, you can add a few drops of pandan extract or ½ teaspoon vanilla extract.
How to Make Macapuno Balls
Step 1: Prepare the macapuno
Place 12 ounces of macapuno and its syrup in a food processor.
Pulse until finely chopped, or blend longer if you like a smoother candy.
You can also chop the macapuno with a knife, then combine it with the syrup.
Step 2: Add the sugar
Place the macapuno and syrup in a small pot.
Add ¼ cup sugar and a pinch of salt.
Taste and add more sugar if needed, up to ½ cup total.
Step 3: Cook the macapuno
Cook over medium-low heat for about 20-30 minutes, stirring often.
Scrape the bottom of the pan so it doesn't stick.
The mixture should be thick like a paste, with very little syrup left.
Step 4: Add the tapioca starch
In a small bowl, combine ½ cup tapioca starch and ½ cup water. Mix until smooth.
Stir it again just before adding it to the pan.
Pour it in slowly while stirring the macapuno.
Step 5: Cook until very thick
Cook for another 10-15 minutes, stirring constantly and scraping the bottom of the pan.
The mixture should be very thick and hold its shape.
If it still spreads out, keep cooking - it needs to be thick enough to roll into balls once cooled.
If you like, add a few drops of pandan extract or ½ teaspoon vanilla extract.
Step 6: Cool and shape
Let the mixture cool completely and firm up, which may take a few hours.
Lightly oil your hands to prevent sticking, then roll small portions into balls.
Step 7: Coat with sugar
Roll each ball in granulated sugar. You can also use desiccated coconut or powdered sugar.
Place your macapuno balls in an airtight container and refrigerate.
You can also wrap them individually in food-safe cellophane before storing.
Recipe FAQs
Macapuno balls are chewy Filipino candies made with macapuno, sugar, and tapioca starch. The mixture is cooked until very thick, then rolled into balls and coated in sugar.
Macapuno is a type of coconut with soft, jelly-like flesh. It's often sold sweetened in jars at Filipino or Asian grocery stores.
Regular coconut is firmer and more fibrous. Macapuno has soft, jelly-like flesh, so regular coconut won't give the same texture.
The mixture may need to cook longer or cool completely. If it's still too soft to roll after cooling, put it back in the pan. Cook over medium-low heat, stirring constantly, until very thick.
More Recipes with Macapuno
- Cassava cake: Baked cassava cake with optional macapuno.
- Ube macapuno cake: Fluffy Ube cake with macapuno filling and whipped cream.
- Sapin-sapin: Layered rice cake with macapuno in one layer.
- Halo-halo: Shaved ice with sweet toppings like macapuno.
- Cassava suman: Steamed cassava in banana leaves, with optional macapuno.
Candies and Sweets You May Like
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📖 Recipe
Macapuno Balls
Equipment
- Small pot
Ingredients
- 12 ounces macapuno in syrup
- ¼-½ cup granulated sugar more for coating
- Pinch of salt
- ½ cup tapioca starch
- ½ cup water
- A few drops of pandan extract or ½ teaspoon vanilla extract optional
Instructions
- Finely chop the macapuno in a food processor or with a knife. Keep the syrup.
- Combine the macapuno, syrup, sugar, and salt in a saucepan.
- Cook over medium-low heat for 20-30 minutes. Stir constantly and scrape the bottom of the pan until the mixture is thick like a paste.
- Mix the tapioca starch and water until smooth. Slowly pour into the pan while stirring.
- Cook for another 10-15 minutes. Stir constantly until the mixture is very thick and holds its shape. Add flavoring if you like.
- Let the mixture cool completely and firm up. Lightly oil your hands, then roll small portions into balls.
- Roll the balls in sugar. Store in an airtight container in the refrigerator.
Notes
- Macapuno: Use jarred sweetened macapuno, including the syrup.
- Tapioca starch: Also called tapioca flour. Helps the candy hold its shape and makes it chewy.
- Sugar: Start with ¼ cup; add more to taste. Coat with granulated sugar, desiccated coconut, or powdered sugar.
- Flavoring: A few drops of pandan extract or ½ teaspoon vanilla extract, optional.
AGNES D RIBAS says
Hi, I am from NY, I am happy with your recipes and knowing that it has bicolano roots. Where did you buy your cellophane.?
Nora Reyes says
Hello Agnes! Kumusta ka? Meron sa amazon and also sa walmart. =)
Ben says
This is how i remember it - with no milk. Thanks for sharing.
Nora Reyes says
Hi Ben! Thank you!