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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


  • Large mixing bowl
  • Wooden spoon
  • Baking tray
  • Baking paper


  • 200 gm Sweetened shredded coconut
  • 80 gm Condensed milk
  • 35 gm Unsalted butter
  • 1 no. Egg (small)
  • 1 tsp Vanilla
  • ½ tsp Salt


  • 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.


> 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.