Description
Delightfully chewy and rich Coconut Custard Macaroons made with sweetened shredded coconut, condensed milk, and a hint of vanilla. These macaroons have a custard-like center with golden, slightly crisp bottoms and are perfect for a sweet snack or dessert.
Ingredients
Scale
Macaroon Ingredients
- 200 gm Sweetened shredded coconut
- 80 gm Condensed milk
- 35 gm Unsalted butter
- 1 small Egg
- 1 tsp Vanilla extract
- ½ tsp Salt
Instructions
- Mix Ingredients: In a mixing bowl, combine the sweetened shredded coconut, condensed milk, unsalted butter, egg, vanilla extract, and salt. Stir everything together until the mixture is evenly combined.
- Preheat Oven and Prepare Tray: Preheat your oven to 190°C (375°F). Line a baking tray with baking paper and lightly oil the paper to prevent sticking.
- Shape Macaroons: Using a tablespoon to measure, scoop portions of the mixture onto the prepared baking tray, spacing them adequately to prevent sticking as they bake.
- Bake: Place the tray in the preheated oven and bake for about 14 minutes, or until the tops are dry to the touch and the bottoms turn golden brown.
- Cool and Serve: Allow the macaroons to cool slightly on the baking tray before carefully removing them to prevent breakage. Serve them warm or at room temperature. Enjoy!
Notes
- This recipe can be made with two egg yolks instead of a whole egg for a denser custard texture, but using the whole egg gives the macaroons a light and airy finish.
- If the mixture is too runny, add more shredded coconut to thicken it; if it’s too dry, add a little extra condensed milk to moisten it.
- Be careful not to over-bake; the center should remain slightly soft and custard-like.
- Cool the macaroons slightly before removing from the tray to prevent breaking.
Nutrition
- Serving Size: 1 Macaroon (approx. 30g)
- Calories: 110
- Sugar: 12g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
