Coconut Custard Macaroons

These are so delicious. The outside is crisp and caramelized and the inside is moist and rich. These are best the day they are made as they lose their crispness over time but can be revived in a 350 degree oven for 5-10 minutes. The salt and sprinkles are optional. Don’t skip the parchment paper as these cookies will stick like glue to a bare cookie sheet.

Servings	Prep Time
24cookies	10 minutes

Cook Time

30minutes

Servings	Prep Time
24cookies	10 minutes

Cook Time

30minutes

Ingredients

4cups unsweetened flaked coconut
2 1/2cups sweetened flaked coconut
3/4cup sweetened condensed milk
1/2cup unsalted buttermelted and cooled slightly
1 egg
1teaspoon vanilla bean pasteor vanilla extract if you prefer
1/4teaspoon ground cardamom
1/2teaspoon smoked maldon saltor any flaky salt, this is optional
confetti sprinklesto taste

Instructions

Preheat oven to 375 degrees. Line two baking sheets with parchment.
Mix together the sweetened and unsweetened coconut in a large bowl. Add the sweetened condensed milk, melted butter, egg, vanilla bean paste, salt and cardamom and stir until well mixed. Add confetti sprinkles to taste if using and stir again. Top each cookie with a few extra sprinkles.
Using a #40 cookie scoop, or a heaping tablespoon, scoop the mixture onto the tray leaving an inch or so between each cookie. I usually get 12-15 on a baking sheet. Bake for 14 minutes. If you’re making them smaller, adjust the baking time down accordingly. If you’re baking both sheets at once, be sure to rotate the sheets front to back and top to bottom halfway through the bake.
Leave the cookies to set on the sheet for 5 minutes and then remove to a wire cooling rack. Let them cool completely before storing. Leave the lid cracked a bit while storing to keep them crisp. If they do get soggy, you can bake them in a 350 degree oven for 5-10 minutes, watching them carefully so they don’t scorch.