Description
Delightfully chewy Coconut Custard Macaroons made with shredded coconut, condensed milk, and a touch of vanilla. These macaroons are baked to perfection with a tender, custard-like center and golden bottoms, offering a sweet treat perfect for any occasion.
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
- Prepare the mixture: In a bowl, combine the shredded coconut, condensed milk, unsalted butter, egg, vanilla, and salt. Mix thoroughly until all ingredients are well incorporated and form a cohesive mixture.
- Preheat oven and prepare tray: Preheat your oven to 190°C (374°F). Line a baking tray with baking paper and lightly grease it with oil to prevent sticking.
- Scoop macaroons: Using a tablespoon, scoop spoonfuls of the mixture onto the prepared baking tray, spacing them slightly apart to allow for slight spreading.
- Bake: Place the tray in the preheated oven and bake for 14 minutes. Bake until the tops are dry to the touch and the bottoms turn golden brown.
- Cool and serve: Remove the tray from the oven and let the macaroons cool slightly before removing them from the baking paper to avoid breaking. Serve warm or at room temperature for best texture and flavor.
Notes
- This recipe can be made using two egg yolks instead of one whole egg for a different texture, though the egg white adds airiness.
- If the mixture feels too runny, add more shredded coconut to thicken it.
- If the mixture seems too dry, add a small amount of condensed milk to moisten it.
- Do not overbake; the center should remain custard-like with slight softness.
- Allow macaroons to cool a bit before removing from the tray to prevent breaking.
Nutrition
- Serving Size: 1 Macaroon
- Calories: 110
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
