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Coconut Custard Macaroons

Servings 15 BIG 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.