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I love coconut macaroons, it is actually one of my favourite parts of the Passover holiday or shall I say the coconut holiday. I actually consider myself a bit of a coconut macaroon aficionado. For a while, I was on a hunt for the perfect macaroon, one that tasted like the ones you can buy at The Birdbath Bakery in SoHo. I’m not a fan of the meringue-like macaroon or the overly sugary ones with no mouthfeel. I tested and retested and wrote new recipes upon more new recipes and then this one fell into my recipe lap. I adapted from Food52 by Danielle Kartes. She called them Custard Macaroons because of the addition of butter. The butter makes this cookie velvety and custardy with loads of flavour, texture and body. The combination of condensed milk, egg and butter take this macaroon to a whole different level in macaroon heaven.
Here you go, you can thank me later
Coconut Custard Macaroons
- 515 grams/18 ounces or about 6½ cups shredded sweetened coconut
- 1 stick unsalted butter melted
- ¾ cup sweetened condensed milk
- 1 egg
- 1 tsp pure vanilla extract
- ¾ tsp flaked sea salt I like Maldon sea salt
- ½ cup melted chocolate for drizzling optional
- Preheat oven 350˚F.
- Mix together the melted butter, condensed milk and stir until totally incorporated.
- Mix in the egg, vanilla, stir well.
- Add the coconut and flaked sea salt.
- Mound by tablespoon or more onto a parchment lined cookie sheet (they will stick to a bare sheet, you must line them).
- Bake for 15 minutes or until golden brown, they can take up to 20 minutes.
- Let them cool on the sheet for at least 15 minutes and then transfer to a wire rack. You can drizzle them with melted chocolate if that is your thing.