I absolutely love this Coconut Custard Macaroons Recipe because it’s a delightful blend of creamy custard and chewy coconut that feels both indulgent and comforting. When I first tried it, I was amazed at how simple ingredients could come together and create such a luscious, melt-in-your-mouth treat that my whole family goes crazy for. Whether you’re baking for a holiday, a special occasion, or just because you need a little sweetness in your day, this recipe truly shines.
You’ll find that the combination of sweetened shredded coconut and condensed milk creates this rich, custardy base that’s balanced perfectly by a tiny hint of vanilla and salt. Plus, these macaroons come together quickly, making them an excellent choice for last-minute baking emergencies. I’ve made plenty of coconut cookies before, but this Coconut Custard Macaroons Recipe stands out for its airy texture and gentle sweetness—give it a try and you’ll see why it’s a keeper!
Why You’ll Love This Recipe
- Easy & Quick: You only need a handful of ingredients and a few minutes to prep these macaroons, perfect for last-minute cravings.
- Custard-Like Texture: Unlike some dry coconut treats, these have a wonderfully soft center that’s both rich and satisfying.
- Versatile Serving: Enjoy them warm out of the oven or at room temperature—they’re equally delicious either way.
- Family Favorite: I’ve seen even picky eaters ask for seconds, making it a crowd-pleaser every single time.
Ingredients You’ll Need
The ingredients for this Coconut Custard Macaroons Recipe are straightforward and pantry-friendly. These basics come together beautifully to create that perfect chewy yet custardy texture you’ll love.
- Sweetened shredded coconut: The star of the show—makes sure to use shredded coconut, not flakes, for the right consistency.
- Condensed milk: Adds sweetness and moisture, creating that creamy custard feel.
- Unsalted butter: Helps bind everything and adds richness without overpowering the coconut flavor.
- Egg (small): Provides structure and lightness; I prefer a whole egg for that airy texture.
- Vanilla extract: A little vanilla makes a huge difference for depth and warmth.
- Salt: Just a pinch to balance the sweetness and enhance the flavors.
Variations
I love how customizable this Coconut Custard Macaroons Recipe can be! Once you’ve nailed the basics, feel free to experiment to suit your tastes or dietary needs — it’s a fun way to make it your own.
- Egg yolks only: I discovered that using two egg yolks instead of a whole egg softens the texture even more, giving it a richer custard feel, though I prefer the slight airiness the whole egg adds.
- Dairy-free option: Swap butter with coconut oil and choose a dairy-free condensed milk alternative, perfect if you need a vegan-friendly macaroon.
- Nutty twist: Toss in some finely chopped almonds or macadamia nuts for an added crunch and flavor contrast.
- Chocolate drizzle: Once cooled, I sometimes drizzle melted dark chocolate on top for an elegant and decadent touch.
How to Make Coconut Custard Macaroons Recipe
Step 1: Combine Your Ingredients Gently
Start by mixing all the ingredients in a bowl until they’re fully combined. I like to fold them gently with a spatula to keep some air in the mix—it helps with the light, airy texture that really sets this Coconut Custard Macaroons Recipe apart. If your mixture feels too runny, add a touch more coconut; if it’s too dry, a splash more condensed milk usually does the trick.
Step 2: Prepare Your Baking Tray
Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper and lightly oil it to prevent sticking. Using a tablespoon as a scoop, portion out the batter onto the tray, leaving a little space between each cookie—they don’t spread much, but you want to avoid crowding.
Step 3: Bake to Perfection
Bake the macaroons for about 14 minutes or until the tops feel dry to the touch and the bottoms turn a lovely golden color. This part is crucial! Don’t worry if the centers seem a bit soft when you take them out—that’s exactly the custard-like texture you’re aiming for. Just let them cool slightly on the tray before moving them, so they hold together beautifully.
Pro Tips for Making Coconut Custard Macaroons Recipe
- Balance Your Mixture: I learned that adjusting the coconut and condensed milk ratio is key—too wet and they won’t hold shape, too dry and they become crumbly.
- Watch the Bake Time Closely: Overbaking dries them out, so check around minute 12–14 to catch that perfect custard center.
- Use Room Temperature Ingredients: Butter and egg blend more evenly when not cold, ensuring a smooth texture.
- Cool Before Removing: Prevent breakage by letting macaroons cool on the tray—you’ll thank yourself later!
How to Serve Coconut Custard Macaroons Recipe
Garnishes
I usually keep garnishes simple because the macaroons are delicious on their own, but I love sprinkling a little toasted coconut on top before baking for an extra layer of crunch. Occasionally, I dust them lightly with powdered sugar to add a pretty finish, especially when serving guests.
Side Dishes
These macaroons pair wonderfully with a cup of strong coffee or chai tea—perfect for an afternoon pick-me-up. They’re also a sweet complement to fresh fruit salads or a scoop of vanilla ice cream if you want to turn dessert into a luxurious treat.
Creative Ways to Present
For parties, I like to place these macaroons on a pretty tiered dessert stand, sometimes drizzled with melted chocolate or dipped halfway in it for a fancy touch. Wrapping them individually in small parchment squares also makes them perfect for gifting or potlucks.
Make Ahead and Storage
Storing Leftovers
I store leftover macaroons in an airtight container at room temperature for up to 3 days. They keep surprisingly well, remaining moist inside while retaining a slight crisp on the outside, which is just perfect for snacking anytime.
Freezing
If I’m making a big batch, I freeze the macaroons by placing them on a baking sheet first, freezing until firm, and then transferring them to a sealed freezer bag. This method prevents them from sticking together, and I’ve found they keep well for up to 2 months.
Reheating
To reheat, I pop a few macaroons in a 160°C (325°F) oven for about 5 minutes to refresh their texture and warm the custard inside—perfectly cozy and just like fresh-baked.
FAQs
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Can I make these macaroons gluten-free?
Absolutely! This Coconut Custard Macaroons Recipe is naturally gluten-free since it contains no flour or gluten-containing ingredients. Just double-check that your shredded coconut and other ingredients are certified gluten-free if you have severe sensitivities.
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What if I don’t have sweetened shredded coconut?
You can substitute unsweetened shredded coconut and add a little extra condensed milk or sugar to compensate for the sweetness. However, the sweetened version helps keep the texture just right and adds flavor balance.
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Can I use a different type of milk instead of condensed milk?
Sweetened condensed milk is key to the custard texture and sweetness, so replacing it with regular milk or cream will change the consistency quite a bit. For dairy-free options, use a coconut milk-based condensed milk substitute to maintain richness.
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How do I prevent the macaroons from sticking to the baking tray?
Line your tray with parchment paper and lightly oil it before baking. Letting the macaroons cool on the tray before removal also helps prevent them from breaking or sticking.
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Is it okay if the centers are soft after baking?
Yes! That soft, custard-like center is exactly what you want with this recipe. It adds to the texture contrast and makes these macaroons unique compared to drier coconut cookies.
Final Thoughts
Honestly, this Coconut Custard Macaroons Recipe has become one of my go-to desserts whenever I want something quick, comforting, and a little special. I love sharing it with friends because it feels fancy but doesn’t require fancy skills or ingredients. If you’re looking to try a coconut treat that’s chewy, custardy, and delightfully easy, give this recipe a whirl—I promise you’ll be hooked!
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: International
Description
These Coconut Custard Macaroons are delightfully chewy and sweet, combining shredded coconut with a creamy custard-like center. Baked until golden on the bottom and tender on top, these macaroons are perfect for a comforting dessert or a sweet snack. The recipe uses simple ingredients including condensed milk, butter, and egg, with just a hint of vanilla and salt to enhance the flavors.
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 mix the shredded coconut, condensed milk, melted unsalted butter, egg, vanilla extract, and salt until well combined to form a sticky mixture.
- Preheat Oven and Prepare Tray: Preheat your oven to 190°C (374°F). Line a baking tray with parchment paper and lightly grease it with oil to prevent sticking.
- Scoop Mixture onto Tray: Using a tablespoon as a measure, scoop portions of the coconut mixture onto the prepared baking tray, spacing them evenly.
- Bake Macaroons: Bake in the preheated oven for 14 minutes or until the tops feel dry to the touch and the bottoms turn golden brown, taking care not to overbake as the centers should remain custard-like and slightly soft.
- Cool and Serve: Allow the macaroons to cool slightly on the tray before gently removing them to prevent breaking. Serve warm or at room temperature.
Notes
- This recipe can also be made using two egg yolks instead of a whole egg for a different texture; however, the egg white contributes to a lighter, airier texture.
- If the mixture is too runny, add more shredded coconut to thicken it. If too dry, add a bit more condensed milk to achieve the right consistency.
- Do not overbake the macaroons as the center should have a soft, custard-like quality.
- Cool the macaroons somewhat before removing from the baking tray to keep them intact and avoid breakage.
Nutrition
- Serving Size: 1 macaroon
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
