Coconut Custard Macaroons
- Makes about 60 cookies
- 18 ounces sweetened, shredded coconut (about 6 1/2 cups)
- 1 large egg
- 1 stick butter, melted
- 1 teaspoon pure vanilla extract (available kosher for Passover)
- 3/4 teaspoon fleur de sel or other large-flake sea salt
- 3/4 cup sweetened condensed milk
Adapted from food52.com
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 375° 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.
If they do become soggy and you’d like to restore them to their former crispy-chewy glory, toast them in the oven at 350° F on a lined baking sheet for about 10 minutes.