If you love the chewy, rich texture of classic macaroons but crave something with a twist, this Coconut Custard Macaroons Recipe is exactly what you need in your baking arsenal. I absolutely love how these little treats balance that luscious custardy softness in the center with just enough golden crisp on the edges. They’re comfort food in cookie form, perfect for afternoon tea or when you want a bite of sweetness without too much fuss.
What makes this Coconut Custard Macaroons Recipe special to me is how simply the ingredients come together, yet the result feels indulgent and almost luxurious. You’ll find that the mix of shredded coconut with condensed milk and the egg creates a naturally beautiful custard-like texture, which honestly makes each bite melt in your mouth. Plus, you don’t need fancy tools or a complicated technique — just some patience and a well-oiled baking sheet!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples that blend together into a heavenly custard coconut cookie.
- Unique Texture: Delightfully tender center with just the right crispy edges — no dry bites here!
- Minimal Fuss: Easy to mix and bake without fancy equipment or advanced baking skills.
- Versatile Treat: Perfect for snacking, gifting, or impressing at casual get-togethers.
Ingredients You’ll Need
These ingredients come together like old friends, creating a creamy, sweet base with the perfect coconut chew. When shopping, opt for good-quality shredded coconut without added sugars or preservatives to keep that natural flavor bright.
- Sweetened shredded coconut: This provides the texture and flavor backbone; the sweetened variety adds richness, but unsweetened works if you adjust sweetness elsewhere.
- Condensed milk: Acts as a sweet binder and custard base — make sure it’s thick and creamy for best results.
- Unsalted butter: Adds moisture and richness without overpowering the delicate coconut flavor.
- Egg (small): I prefer the whole egg as it adds a lovely airy lift and helps hold the macaroons together.
- Vanilla: A splash of this elevates the flavor and gives subtle warmth.
- Salt: Balances the sweetness and enhances all the comforting notes.
Variations
I love playing around with this Coconut Custard Macaroons Recipe depending on mood and occasion, and you should definitely feel free to experiment too! It’s so forgiving that minor tweaks really bring out different textures and flavors.
- Egg yolks instead of whole egg: I discovered this trick when I wanted a denser custard center—using two yolks creates a more pudding-like bite but you lose that airy lift.
- Add nuts or chocolate chips: Sometimes my family goes crazy for chopped almonds or mini dark chocolate chips folded into the mix for extra texture.
- Use coconut extract: For even more coconut punch, I add a teaspoon of coconut extract along with vanilla when craving a tropical flair.
- Low sugar variation: Swapping condensed milk for a lightly sweetened coconut cream works if you want less sugar but expect a softer, less golden cookie.
How to Make Coconut Custard Macaroons Recipe
Step 1: Mix Ingredients Until Combined
Start by gathering your shredded coconut, condensed milk, melted butter, egg, vanilla, and salt in a mixing bowl. I like to melt the butter first so it mixes smoothly without clumps. Using a spatula or wooden spoon, combine everything gently until all bits of coconut are coated and you have a sticky, unified batter. If it feels too runny, add a bit more shredded coconut; if too dry, drizzle in some more condensed milk. This balance is key to that perfect custard texture!
Step 2: Prepare Baking Tray & Scoop
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper to prevent sticking. Give the paper a light brush of oil or use a non-stick spray. Then, use a tablespoon to scoop out uniform dollops of the coconut mixture onto the tray—this helps them bake evenly and look professional. I usually leave enough space between each macaroon because they spread just slightly.
Step 3: Bake to Golden Perfection
Pop the tray into the oven and bake for about 14 minutes. You’ll know they’re ready when the tops feel dry to the touch but the bottoms have a warm, golden hue. Don’t worry if the centers seem soft — that’s the custard magic happening inside! Just let them cool a bit before trying to move them to avoid breakage, which I learned the hard way the first time I rushed things.
Pro Tips for Making Coconut Custard Macaroons Recipe
- Mixing Consistency: Aim for a batter thick enough to hold shape but still moist; adjust with coconut or condensed milk as needed.
- Avoid Overbaking: Keep an eye on the edges and bottoms — they brown quickly, so pulling them just as the tops dry is best.
- Cooling is Crucial: Let the macaroons rest on the tray 10 minutes before moving to prevent crumbling.
- Uniform Scoops: Using a tablespoon to portion batter creates consistent sizes and even baking.
How to Serve Coconut Custard Macaroons Recipe
Garnishes
I like to keep it simple with these macaroons; a light dusting of powdered sugar or a drizzle of melted dark chocolate really makes them look special without overpowering their delicate flavor. Sometimes, I sprinkle finely chopped toasted almonds on top before baking for a bit of crunch and nuttiness.
Side Dishes
These macaroons pair beautifully with a cup of black tea or coffee, making them a perfect mid-morning or afternoon snack. For a more decadent dessert experience, serve alongside fresh berries or a scoop of vanilla ice cream—you’ll love the contrast!
Creative Ways to Present
For special occasions, I’ve arranged these macaroons in small cupcake liners and tied them up in clear gift bags with a ribbon—always a crowd-pleaser. Layering them on a nice platter with edible flowers or mint leaves also takes the presentation up a notch for parties.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container at room temperature for up to 3 days, and they retain their wonderful texture — soft in the middle and slightly crisp outside. Avoid refrigerating unless your kitchen is super hot, as chill can dry them out.
Freezing
These macaroons freeze surprisingly well! I wrap each one individually in plastic wrap and store them in a freezer bag. When you crave one, just thaw at room temperature or gently warm in the oven for a few minutes for that freshly-baked feeling.
Reheating
To bring back that fresh-baked warmth, pop the macaroons in a 160°C (320°F) oven for about 5 minutes. Microwaving works in a pinch but can make them chewy instead of tender, so I prefer the oven method whenever I have time.
FAQs
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Can I use unsweetened shredded coconut in this Coconut Custard Macaroons Recipe?
Yes, you can! If using unsweetened shredded coconut, you might want to increase the sweetness slightly by adding a bit more condensed milk or a teaspoon of sugar. The recipe is quite adaptable, so just taste the batter before baking to ensure it’s sweet enough for your preference.
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Why do my macaroons sometimes turn out dry?
Dry macaroons usually mean they were overbaked or the batter was too dry. Make sure to check them a minute or two before the timer and watch for golden bottoms with dry tops. Also, adjusting with more condensed milk if your mixture feels crumbly helps maintain that soft custard center.
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Can I make these Coconut Custard Macaroons Recipe vegan?
Making a fully vegan version is tricky because the egg and condensed milk provide structure and sweetness. However, you can try using egg replacers like flax eggs and vegan condensed milk alternatives, but the texture will likely change. If you give it a shot, I’d love to hear how it turns out!
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Is it necessary to use unsalted butter?
Unsalted butter is preferred so you control the salt levels precisely without the risk of the macaroons becoming too salty. If you only have salted butter, reduce or skip the added salt in the recipe and taste the batter before baking.
Final Thoughts
This Coconut Custard Macaroons Recipe has become a go-to comfort treat in my kitchen, especially when I want something that feels homemade but not overly complicated. I’m confident you’ll enjoy the tender, custardy bites as much as my family does — and once you get the hang of the baking time and batter balance, they’re incredibly foolproof. So go ahead, give this recipe a try, and don’t be surprised if it becomes a favorite you reach for again and again!
Print
Coconut Custard Macaroons Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 15 macaroons
- Category: Dessert
- Method: Baking
- Cuisine: Western
Description
Delightfully sweet and chewy Coconut Custard Macaroons made with shredded coconut, condensed milk, and a hint of vanilla. These macaroons feature a custard-like center with a golden exterior, perfect for serving warm or at room temperature as a comforting treat.
Ingredients
Macaroon Ingredients
- 200 gm Sweetened shredded coconut
- 80 gm Condensed milk
- 35 gm Unsalted butter
- 1 small Egg
- 1 tsp Vanilla extract
- 1/2 tsp Salt
Instructions
- Combine Ingredients: In a mixing bowl, thoroughly blend all the ingredients—shredded coconut, condensed milk, melted unsalted butter, egg, vanilla extract, and salt—until a consistent mixture forms.
- Prepare Oven and Tray: Preheat your oven to 190°C (374°F). Line a baking tray with baking paper and lightly oil it to prevent sticking.
- Form Macaroons: Using a tablespoon as a scoop, place dollops of the mixture onto the prepared baking tray, spacing them evenly to allow for slight spreading.
- Bake: Bake in the preheated oven for approximately 14 minutes, or until the tops are dry to the touch and the bottoms turn a golden brown color. Avoid overbaking to maintain the custard-like center.
- Cool and Serve: Let the macaroons cool slightly on the tray before removing to prevent breakage. Serve warm or at room temperature for best texture and flavor.
Notes
- This recipe also works well with two egg yolks instead of one whole egg, yielding a denser texture, but the egg white creates a lighter, airier macaroon.
- If the batter is too runny, add more shredded coconut to thicken it; if too dry, add a bit more condensed milk to moisten.
- Do not overbake, as the center should remain custard-like and soft; a slightly soft middle is ideal.
- Allow macaroons to cool slightly before handling to avoid breaking them when removing from the baking tray.
Nutrition
- Serving Size: 1 macaroon
- Calories: 95 kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 4.5 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
