So, so many macaroons. If you like coconut, this is cookie for you.Instagram
This recipe is based on the Food52 feature of Danielle Kartes’ Coconut Custard Macaroons.
- Mixing Bowl
510g sweetened, shredded coconut
1 large egg
1 stick or 113g unsalted butter, melted and slightly cooled
1 teaspoon vanilla paste or extract
¾ teaspoon fleur de sel or other large-flake sea salt
235g sweetened condensed milk
- Equipment Used
Full-size baking sheet
Large cookie scoop (1½ tablespoon capacity)
- Line cookie sheet with parchment paper. Set aside.
- Mix all ingredients until batter is completely mixed.
- Use cookie scoop or a spoon (approximately 1½ tablespoons) to distribute equal portions of the mixture onto a parchment-lined cookie sheet. You must line your baking sheet with parchment or a silicone baking mat or the cookies will stick like glue.
- Bake at 375° F until all edges and tops of cookies are dark golden brown, about 14 minutes. Depending on the weather, cookies might need a few additional minutes to bake.
- Let cookies set on cookie sheet for about 5 minutes—no more than 20, or they may stick. Transfer to a cooling rack to continue cooling. Make sure they are completely cool before packing up. I recommend leaving them out to dry as long as possible), and leave the container cracked to help keep them crisp and chewy.
- If they do become soggy and you’d like to restore them to their former crispy-chewy glory, toast them in the oven at 350° F on a lined baking sheet for 5 to 10 minutes, keeping a close eye on them so they don’t get too dark.