Danielle Kartes' Coconut Custard Macaroons – a delicious recipe with shredded coconut, egg, unsalted butter, vanilla, salt, condensed milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix all ingredients until batter is completely mixed. Use a 2-tablespoon ice-cream scoop 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 375u00b0 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.
2
If they do become soggy and you'd like to restore them to their former crispy-chewy glory, toast them in the oven at 350u00b0 F on a lined baking sheet for about 10 minutes.
270
kcal
Calories
27
g
Fat
3
g
Carbs
5
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 6 ingredients. The key ingredients include: 18 ounces sweetened, shredded coconut (about 6 1/2 cups), 1 large egg, 1 stick unsalted butter, melted, 1 teaspoon pure vanilla extract (available kosher for Passover), and more.
Yes, Danielle Kartes' Coconut Custard 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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