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Coconut Custard Macaroons

This is the most creamy, melt-in-your-mouth coconut macaroon you'll ever eat! So delicious!

Course Dessert
Cuisine American
Keyword Coconut cookies, Coconut Custard Macaroons
Prep Time 5 minutes
Cook Time 12 minutes
Servings 18 macaroons
Author Danielle Kartes

Ingredients

  • 1 14-ounce package sweetened shredded coconut
  • 1 large egg, room temperature
  • 1 stick unsalted butter, melted
  • ¾ teaspoon kosher salt
  • 1 14-ounce can of sweetened condensed milk

Instructions

  1. Pre-heat oven to 375°F and set rack in the center. Line a cookie sheet with parchment paper.

  2. In a mixing bowl, with either an electric mixer or wooden spoon, mix all the ingredients until the batter is completely mixed.

  3. Refrigerate the batter for at least 30 minutes.

    Note: I added this step so the macaroons wouldn't spread out so much during baking.

  4. Use a 2-inch ice cream scoop to scoop out even cookies onto the prepared cookie sheet. Bake at 375°F for 10-12 minutes or until the macaroon is golden brown with crispy edges. Depending on the weather and your oven, you may need additional baking time.

  5. Remove from the oven and allow to cool on the cookie sheet for five minutes before transferring onto a serving dish. Allow the cookie to cool completely prior to eating as the center will be very hot.