These cookies are locally famous where I am from! Friends and co-workers request them all the time! I can remember when I first tried making them: Regular coconut macaroons were my all-time favorite, and I wanted to try them at home. Every recipe used only egg whites and sugar; condensed milk was in a few, but not many. Where was the butter? Where was the egg yolk? I didn’t have time to whip soft peaks, thus the buttery egg-custard macaroon was born. It’s been wowing folks since 2005.
COCONUT CUSTARD MACAROONS
1 17.5-oz. package sweetened, shredded coconut
1 egg
1 stick butter, melted
1 tsp. pure vanilla extract
¾ tsp. sea salt
1 8-oz. can sweetened condensed milk
Mix all ingredients until batter is completely mixed. Use an ice-cream scoop to distribute equal portions of the mixture onto a parchment-lined cookie sheet. You must line your baking sheet or the cookies will stick like glue. Bake at 375° until all edges and tops of cookies are 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 will stick! Transfer to serving dish or plate to continue cooling.