This recipe makes about sixty cookies, so there should be enough for everyone. They take only a few minutes to prepare and about fourteen minutes to bake. You won't have to wait long at all to try them!
Let's Get Started!
The Ingredients To Gather Are:
18 ounces sweetened, shredded coconut
1 egg
1 stick butter
1 teaspoon pure vanilla extract
3/4 teaspoon fleur de sel or other large-flake sea salt
3/4 cup sweetened condensed milk
The Step By Step Directions To Follow:
Mix ingredients until batter is completely mixed. Use ice-cream scoop to distribute equal portions of mixture onto parchment-lined cookie sheet. Bake at 375° F until all edges, tops of cookies are dark golden brown, 14 minutes. Depending on the weather, cookies might need a few additional minutes to bake. Let set on cookie sheet for 5 minutes. Transfer to cooling rack to continue cooling. Make sure they are completely cool before packing up, leave container cracked to keep them crisp and chewy.
The Additional Directions To Follow:
If your macaroons start to get a little on the soggy side, just simply toast the cookies in your oven at three hundred and fifty degrees on a baking sheet with parchment paper for about ten minutes or so until they are crispy once again.
Happy Baking!
These coconut and custard macaroons are so good, you may want to have them all the time! Have you tried these macaroons yet?
Let Us Know How You Liked Them!
Article Source: Food52
I love them so much
Yum
Chrissy Joy Christiansen
ANOTHER MUST TRY