Coconut Custard Macaroons


  • 6 1/2 cups shredded sweetened coconut
  • 1 stick unsalted butter, melted
  • 3/4 cup sweetened condensed milk
  • 1 egg
  • 1 tsp. pur vanilla extract
  • 3/4 tsp. flaked sea salt
  • 1/2 cup melted chocolate for drizzling, optional


  1. Preheat oven to 350 degrees F
  2. Mix together the melted butter, condensed milk and stir until totally incorporated.
  3. Mix in the egg, vanilla, stir well.
  4. Add the coconut and flaked sea salt.
  5. Mound by tablespoon or more onto a parchment lined cookie sheet.
  6. Bake for 15 minutes or until golden brown then transfer to a wire rack. You can drizzle them with melted chocolate if that is your thing!

SOURCE: Delicious Dish

Carolyn Tanner Cohen has owned and operated DELICIOUS DISH Cooking School since 2002. DELICIOUS DISH, a boutique Cooking School which specializes in whole food home cooking, meal planning, recipe development and healthy eating.