Coffee Custard With Coconut Macaroons – a delicious recipe with condensed milk, egg yolks, coffee, vanilla bean, coconut macaroons, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F. Place 4 shallow ramekins in a deep baking dish. Line 2 oven trays with parchment paper.
2
Whisk together condensed milk, egg yolks, coffee and vanilla bean extract. Strain then distribute between ramekins. Add enough boiling water to baking dish to come halfway up the side of ramekins. Bake for 20-25 mins, until just firm to touch. Remove from pan. Let cool then cover and chill overnight.
3
For the coconut macaroons, reduce oven to 250u00b0F. Whip egg whites to soft peaks. Add sugar, 1 tbsp at a time, beating until thick and glossy. Gently fold in coconut. Spoon tablespoonfuls of mixture onto prepared trays, 1 inch apart. Bake for 20-25 mins, until firm and golden. Let cool in oven with door ajar.
4
Top each coffee custard with a coconut macaroon. Dust with cocoa powder and serve.
532
kcal
Calories
25
g
Fat
45
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 13 1/2 ounces condensed milk, 6 egg yolks, 1 tablespoon strong coffee, 2 teaspoons extract vanilla bean, and more.
Yes, Coffee Custard With Coconut Macaroons falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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