Annika Eats

Coconut 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!

Coconut 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.
Prep Time 10 mins
Cook Time 14 mins
Course cookie, Dessert, Snack, Sweet tooth, tea time
Servings 15 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

> This recipe also works well with two egg yolks instead of one whole egg, but I like the airy texture the egg white gives.
> 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.
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