Danielle Kartes' Coconut Custard Macaroons Recipe on Food52
Instead of the straightforward sweet, coconutty chew of classic macaroons, these have a more rounded richness, and a welcome savory oomph. Butter has an amplifying effect—the cookies don’t just taste better because butter inherently tastes good, but because it turns to browned butter in the oven, and mingles with sugars and salt to become caramel. All of these flavors are swim along quite happily with coconut. At the same time, the butter and egg yolk help the pointy outer edges of the macaroon brown and crisp up, while the inside stays soft and custardy. Adapted from Danielle Kartes of the blog and cookbooks Rustic Joyful Food. Note: In the video, we make Danielle's original version, which is slightly sweeter and stickier and also very good: She uses the whole 14-ounce can of sweetened condensed milk, so feel free to do the same if you like.
First Place Coconut Macaroons Recipe -THESE COOKIES earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that the recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck Shawana, Wisconsin