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.
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.
> 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.