Carolyn's Dish / Dessert / Holidays and Passover
Coconut Custard Macaroons Recipe
Servings
15 BIG macaroons
Ingredients
- 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)
Instructions
- 1
Preheat oven 350˚F.
- 2
Mix together the melted butter, condensed milk and stir until totally incorporated.
- 3
Mix in the egg, vanilla, stir well.
- 4
Add the coconut and flaked sea salt.
- 5
Mound by tablespoon or more onto a parchment lined cookie sheet (they will stick to a bare sheet, you must line them).
- 6
Bake for 15 minutes or until golden brown, they can take up to 20 minutes.
- 7
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.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
Frequently Asked Questions
How do I make Coconut Custard Macaroons?
This Coconut Custard Macaroons recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 7 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this coconut custard macaroons recipe make?
This recipe makes 15 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this coconut custard macaroons?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.