These crackle top, glossy brownies have a fudge filled center...
Read MoreCoconut Custard Macaroons
These cookies are a cross between chewy coconut cookies and a custard coconut cake. If you like coconut this is the recipe for you.
Seasons Greetings Ninjas! I have had a lot of coconut macaroons, some made only with egg white and others made with whole egg, some with desiccated coconut and others with fresh coconut. You name the type and I have most likely tried it. My mother is not one for elaborate cooking/baking. She loves a good shortcut and this recipe is here’s, not to mention one of the best she’s come up with.

With a crisp, buttery coconut shell, the bottom is a little chewy from the caramelisation, and the centre is soft and custard-like, making it the perfect all-in-one textural cookie. Ensure the macaroons are completely cooled before devouring as the inside custardy part may be scalding (I am still recovering from my impatience!). They are lovely as it is but you could bake them in a square tin and cut them into bars once baked.

The macarons can be stored in the freezer for up to two months and warmed up in the microwave when needed, however, they can also stay at room temperature (24°C) for up to one week. I doubt they will last that long though. With such few ingredients you don’t need to make these ahead as they can be made in no time.
Happy Baking Ninjas!
Chocolate Torte
This Flourless Dark Chocolate Italian Dessert Is A Cross Between...
Read MoreInstant Christmas Cake
A simple cake batter filled with all the flavors and...
Read MoreHot Cocoa Cookies
A crispy crackly cookie on the outside with a marshmallow...
Read MoreGuinness Chocolate Ice Cream Cake
This Guinness chocolate cake has a contrasting texture of an...
Read MoreDevil’s Food Cake
Devil’s Food Cake A moist chocolate cake that is layered...
Read MoreDefying Chocolate Puddle Cookies
Defying Chocolate Puddle Cookies Chewy and rich cookies with a...
Read More

Coconut Custard Macaroons
Equipment
- Large mixing bowl
- Wooden spoon
- Baking tray
- Baking paper
Ingredients
- 200 gm Sweetened shredded coconut
- 80 gm Condensed milk
- 35 gm Unsalted butter
- 1 no. Egg (small)
- 1 tsp Vanilla
- ½ tsp Salt
Instructions
- Mix all the ingredients in a bowl until combined.
- Preheat oven to 190°C and line a baking tray with baking paper and oil. Using a tablespoon as a measure, scoop out the mixture onto the tray.
- Bake for 14 minutes, until the tops are dry to the touch and the bottoms are golden.
- Serve warm or at room temperature.
Notes
> If the mixture seems too runny, add more coconut. If it seems too dry, add a bit more condensed milk.
> Do not over bake as the centre is supposed to be custard-like – if it seems soft in the middle, it’s fine.
> Cool the macaroons a little before removing them from the baking tray or else they might break.
1 thought on “Coconut Custard Macaroons”
Pingback: Coconut Bundt – Annika Eats