I have had a lot of coconut macaroons, some made only with egg white and others made with whole egg, some with desiccated coconut and others with fresh coconut. You name the type and I have most likely tried it. So when I stumbled upon Food52’s recipe, it was only natural that I was going to give it a go. The recipe calls for sweetened shredded coconut and condensed milk – firsts for me.
With a crisp, buttery coconut shell, the bottom is a little chewy from the caramelisation, and the centre is soft and custard-like, making it the perfect all-in-one textural cookie. Ensure the macaroons are completely cooled before devouring as the inside custardy part may be scalding (I am still recovering from my impatience!).
Once baked, the macarons can be stored in the freezer for up to two months and warmed up in the microwave when needed, however, they can also stay at room temperature (24°C) for up to one week.
Makes: 15 large macaroons
- 200g sweetened shredded coconut
- 80g condensed milk
- 35g unsalted butter
- 1 small egg
- 1 tsp vanilla extract
- ½ tsp salt
- Mix all the ingredients in a bowl until combined.
- Preheat oven to 190°C and line a baking tray with baking paper and oil. Using a tablespoon as a measure, scoop out the mixture onto the tray.
- Bake for 14 minutes, until the tops are dry to the touch and the bottoms are golden.
- Serve warm or at room temperature.
- This recipe also works well with two egg yolks instead of one whole egg, but I like the airy texture the egg white gives.
- If the mixture seems too runny, add more coconut. If it seems too dry, add a bit more condensed milk.
- Do not overbake as the centre is supposed to be custard-like – if it seems soft in the middle, it’s fine.
- Cool the macaroons a little before removing them from the baking tray or else they might break.
For Day 8’s Baileys chestnut brownies recipe, click here