Tag Archives: Mauritian

Macatia Coco – Coconut Filled Sweet Buns

MMMM…  Who can resist warm sweet buns fresh from the oven?  And what if as you bite into one, you find a delightful coconut filling inside?  🙂  That’s something to die for!

Macatia Coco are sweet buns or rolls with a coconut filling in the centre.  Being a typical Mauritian pastry, I’m sure these need no introduction to some of you.  I was glad when I found the recipe on Inspired to Bake since I had never heard of anyone baking these at home!  🙂

Having successfully made pizza dough from scratch, these sweet buns were my second adventure with yeast.  While I was very happy with the result on my first attempt, thinking back about it, I realized that I had to improve on it before I share the recipe here.

I remember trying to halve the recipe and then ending up adding more flour to make the dough.  So I’m pretty much sure that whatever went wrong on my first attempt was due to my amateur skills!  🙂

  • This time, I increased the sugar content considerably to make sure the buns are not bland in taste with just the coconut filling being sweet.  I wanted the dough to be sweet by itself.
  • I added some more butter and reduced the amount of water.  The result was perfectly soft and fluffy buns!
  • I added vanilla extract to the dough and powdered cardamom to the filling.  Some more flavors could do no harm!  🙂


Dough (makes 12 buns) : 

  • 3 1/2 cups all purpose flour
  • 10g instant / dry active yeast (1 sachet)
  • 1 cup lukewarm water
  • 3 tbs milk powder
  • 5 tbs butter
  • 1/2 cup sugar
  • 1/2 tsp salt (if using unsalted butter)
  • 1 1/2 – 2 tsp vanilla extract

Filling :

  • 10 tbs dessicated coconut (1/2 cup + 2 tbs)
  • 5 tbs sugar
  • 4 tbs water
  • 1 tsp ground cardamom (optional)


  • Take ¼ cup boiling water and ¾ cup tap water to make 1 cup. This would roughly equal the temperature of lukewarm water.
  • To half cup of the lukewarm water, add milk powder and butter.  Stir until butter melts.  (If you need to warm it slightly to melt the butter, make sure it’s cooled back to lukewarm)
  • In a large bowl, place the remaining 1/2 cup of lukewarm water.  Stir in the yeast and 1 tsp sugar.  Cover and set aside for 15 minutes until frothy.
  • Then, add the milk – butter mixture to the yeast suspension.  Stir in the sugar, vanilla and salt.  (I skipped the salt since I was using salted butter.)  Mix well till the sugar dissolves.
  • Gradually add flour to yeast mixture, 1/2 cup at a time.  Fold in until you have a loose ball of dough.  Turn dough onto floured surface and knead well for 10 – 15 minutes.  3 ½ cup was enough to make the dough as well as for dusting during kneading.
  • The dough might be slightly sticky but don’t be tempted to add more flour.  Simply dust your hands with flour at regular intervals and continue kneading.
  • Dump the dough in a lightly oiled bowl (the one you used for mixing above) and cover with cling film or damp towel.  Let it rest in a warm place for 1 – 1 ½ hours or until doubled in volume.

  • Dump the dough back on your work surface.  Stretch it into a rectangle and then cut into 12 equal portions with a sharp knife.
  • In a small bowl, combine ingredients for filling.  Heat your oven at 50 degrees C for 5 minutes and then switch off.
  • Flatten one portion of dough gently with your fingers.  Place about 2 tsp filling in the centre.  Pinch the edges together to enclose the filling and gently roll into a ball.
  • Fill the remaining dough in the same way.  Place dough balls side by side on a lined or lightly greased baking tray / dish.
  • Keep the tray in preheated oven (which should still be warm, not hot) and leave it until doubled in volume (around 30 minutes).  The dough balls will expand and stick to each other.  OR, you could simply leave them to rise in a warm place during hot summer days.  🙂
  • Remove tray from oven.  Preheat your oven to 175 degrees C while you brush the dough balls with milk.  Sprinkle with sesame seeds or chopped nuts if desired.
  • Bake for 20 minutes or until the buns turns golden brown.  They should sound hollow when you tap them with a finger.
  • Remove from pan and cool on wire rack to prevent steam from condensing at the bottom.

This time I’m 100 % sure the Macatia Coco turned out perfect.  🙂  Enjoy these delicious treats at tea time or any time of the day!

I know these seem like lengthy procedures, but I assure you the toughest part of the recipe is the waiting!  Once you go through the recipe a few times, it won’t seem complicated at all.  If I can bake these, you surely can!

Finally and most importantly, a very happy birthday to you S!!! 🙂