The Perfect Macaroon
I looooove coconut macaroons. I never really understood the french macaron craze, but I am all over traditional coconut macaroons. These moist cookies are usually made with sweetened shredded coconut, egg whites, vanilla and sometimes sweetened condensed milk. I love the originals but wanted to come up with something a bit richer and more custard-like and less sweet. And more chew while we’re at it! After some tinkering and sampling and tinkering again I’ve managed to make Coconut Custard Macaroons that are crisp and carmelized on the outside and moist and rich on the inside. Not too sweet with just a hint of spice and salt. Great texture and not too dense. Heaven! I passed these out to some school moms at our mother-daughter pajama night last weekend and the baking enthusiasts raved about these.
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