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.
(110g) unsalted butter, melted and slightly cooled
pure vanilla extract (available kosher for Passover)
fleur de sel or other large-flake sea salt
(235g) sweetened condensed milk
In This Recipe
Mix all ingredients until batter is completely mixed. Use a 2-tablespoon ice-cream scoop to distribute equal portions of the mixture onto a parchment-lined cookie sheet. You must line your baking sheet with parchment or a silicone baking mat or the cookies will stick like glue. Bake at 375° F until all edges and tops of cookies are dark 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 may stick! Transfer to a cooling rack to continue cooling. Make sure they are completely cool before packing up (I recommend leaving them out to dry as long as possible), and leave the container cracked to help keep them crisp and chewy.
If they do become soggy and you’d like to restore them to their former crispy-chewy glory, toast them in the oven at 350° F on a lined baking sheet for 5 to 10 minutes, keeping a close eye on them so they don't get too dark.