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Danielle Kartes' Coconut Custard Macaroons
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115 Reviews
TheBigVee
February 29, 2024
This review is long overdue, since these treats have been a big hit from the first time I made them a few years ago. Delightful! Delicious! And so darn quick and easy to make. I almost feel guilty accepting all the raves I receive from family and friends. Almost.
(The recipe works great in Danielle’s original or in F52’s slight modification. It’s simply a matter of your “sweetness” preference. For what it’s worth, here’s what I’ve hit on: I use the full can of condensed milk, but use half sweetened coconut and half unsweetened coconut.)
(The recipe works great in Danielle’s original or in F52’s slight modification. It’s simply a matter of your “sweetness” preference. For what it’s worth, here’s what I’ve hit on: I use the full can of condensed milk, but use half sweetened coconut and half unsweetened coconut.)
monica
September 28, 2023
This is a scrumptious recipe and I had a hard time not snacking on the dough while the first batch was in the oven. A keeper for sure!
[email protected]
October 23, 2022
I have made these many times and am asked for the recipe each and every time! The recipe is fool proof, easy and delicious. It’s also a perfect addition to a dessert selection for a gluten free option!
judy
August 29, 2022
These were delicious. the only change I made was using unsweetened flaked coconut. The final cookie may have been a little more crumbly, but far less sweet without the additional sugar from the coconut. I dipped some in chocolate and expresso powder. took the up to the next level. So good, and very nice cookie.
Ann D.
April 28, 2022
What a great video--one of the best I've seen on Food52--definitely makes me want to try it!
Marjorie
April 27, 2022
I wish I could make these for Passover, but I can't find Kosher for Passover SCM.
judy
August 29, 2022
There are a number or recipes for making SCM on line. Perhaps using kosher ingredients one could make it one's self. Here is one recipe; don't get confused withe the title of condensed milk, it is for SCM . https://www.thekosherchannel.com/pareve-condensed-milk.html
Robin D.
January 16, 2022
my whole family loves these! sometimes I add crushed pecans and/or walnut which cuts the sweetness a bit. Sometimes I drizzle melted chocolate on the finished product. Sometimes I measure condensed milk & sometimes I don't. Excellent recipe every time.
Deb H.
January 16, 2022
Every Christmas...I add chopped dark chocolate chips and chopped dried cranberries to my macaroons! Love the crispy bottom and edges of the coconut...and the additions are really good (maybe too good for my waistline!).
Nancy H.
December 13, 2021
Best macaroons ever! Safely in my 'Favourites' Food 52 recipe box. Genius Danielle!
Dawn
September 1, 2021
Hands down THE BEST MACAROON EVEH!
Friends, family and colleagues beg me to make these. I'm currently visiting friends in Michigan and everyday have heard, "Are you making the yummy macaroons today?" Yes I am, which is why I was on this page today. : )
Friends, family and colleagues beg me to make these. I'm currently visiting friends in Michigan and everyday have heard, "Are you making the yummy macaroons today?" Yes I am, which is why I was on this page today. : )
charlenesilver
July 15, 2021
This is a favorite at my place now and a frequent goto. I’ve used the complete 14oz can of sweetened condensed milk. Delicious recipe always! If you have some freshly baked you can’t stop.
MrsMehitabel
May 18, 2021
These were not my favorite- I found them overly sweet and one-note, almost harsh with sugar, even after using part unsweetened coconut. The custard texture was more... heavy? Sludgy? than custardy.
I prefer Dorie Greenspan's egg-white-based coconut patties with the zest/flavorings left out for an all-purpose macaroon; they're drier, chewier, and more restrained. Plus they're dry enough that before baking, with some plastic wrap, the mixture can be molded firmly in a little cup with dark chocolate in the centers. Win!
Thank you for this recipe- I will always try a new coconut recipe and even if it isn't a personal keeper, it's a pleasure.
I prefer Dorie Greenspan's egg-white-based coconut patties with the zest/flavorings left out for an all-purpose macaroon; they're drier, chewier, and more restrained. Plus they're dry enough that before baking, with some plastic wrap, the mixture can be molded firmly in a little cup with dark chocolate in the centers. Win!
Thank you for this recipe- I will always try a new coconut recipe and even if it isn't a personal keeper, it's a pleasure.
Effie S.
December 22, 2020
This is an incredible recipe - delicious, easy and so impressive! Thank you!
Dreamofheaven
December 20, 2020
So I tried these today, and for some reason they turned out terrible. They fall apart, only taste of coconut and nothing else and I don't have a clue why.
I followed the recipe to the letter, but maybe I shouldn't have followed the gram instructions? Truly no idea, but I never had macaroons this bland and I have been baking them for years :/
I followed the recipe to the letter, but maybe I shouldn't have followed the gram instructions? Truly no idea, but I never had macaroons this bland and I have been baking them for years :/
Sydnee P.
December 7, 2020
Question: would this cookie still hold up and be tasty if I dipped it in chocolate? Thank-you!!
Karen L.
December 7, 2020
The bottom gets so crispy and delicious, that I would not recommend dipping the bottom in chocolate. I drizzle chocolate on top.
Sydnee P.
December 11, 2020
Thanks!! A couple more questions and then I can't wait to make them!! Will they hold like for a cookie-package to send out for the holiday? What is the shelf life and should they be refrigerated? Thanks so much for your attention to inquiries!
Alan S.
April 7, 2021
I made half plain and added 2/3 cup of mini chocolate chips to the second half. They came out great!!!
Claudia E.
December 6, 2020
I just took these out of the oven and risked a serious burn to try these. The BEST macaroons! Buttery, salty & chewy, these will be added to my “must have” Christmas cookies from now on.
Leslie N.
December 5, 2020
These came out great but really, make it easy on yourself--it's a 1-1-1 recipe. On 1 bowl mix: 1 bag (14 oz) coconut, 1 can (14 oz) sweetened condensed milk, 1 egg, 1 tsp vanilla extract, and 1 (scant) tsp sea salt. Add 1 stick melted butter. Easy! I used a scoop and had 41 total. They cooked just fine on silpat lined pans.
Twila S.
November 14, 2020
I make mine really big that it all fits on an extra large cookie sheet. I only do one bag of sweetened coconut at 14 oz and the whole 14 oz can of sweetened condensed milk. Makes them extra oowey gooey. I also add semi-sweet chocolate chips to mine. They get devoured every time. I put them warm on vanilla bean ice cream.
shars
November 8, 2020
Delicious!!! I used only 2 cups of sweetened coconut and the rest unsweetened and they had the perfect sweetness. Best macaroons I've every had!
Liz
May 13, 2020
Super delicious and very easy to make. I did use a smaller scoop and got 33 cookies. I will make them again. Best macaroons I’ve ever had.
Paula M.
April 26, 2020
OMG these are so good. My husband, a fan of macroons, loved them! Had to keep switching out the oven shelves to keep them from scorching on bottom. Used smaller cookie scoop--got 68 cookies! Salt definitely a keeper here.
[email protected]
April 25, 2020
Loved these! Shared them with our daughters and their families and they all gave rave reviews from toddler to adult. Will definitely make again especially since due to shortages in our grocery store I had to order the sweetened condensed milk and coconut and I now have 20 cans of the milk and a dozen bags of coconut...oops!
Alison D.
April 14, 2020
Perfect, perfect, perfect! Our household devoured these with abandon. No harm in trying them with unsweetened coconut (as others have proposed) if that’s what your shelter-in-place cupboard has but I don’t find these overly sweet and the flaky salt makes them...don’t sub that out! I do concur that 60 cookies is a pipe dream; we got 25 from a batch (and I even went and confirmed that my scoop was 2 T!). But who cares? These are a true treat!
Michael
April 11, 2020
These were so delicious. Addictively so. I used the whole can of condensed milk, 3/4 unsweetened coconut, 1/4 sweetened, added 1/2 cup finely chopped toasted walnuts, 3 T of almond meal, and 1/2 t. Almond extract. I did this because I wanted to increase the nuttiness - I don’t like macaroons too sweet. Made 60 cookies using a one T. scoop.
clbudd
April 11, 2020
I made as directed and ate almost everyone within a couple days! Loved them!! Will make again!
Jennifer M.
April 8, 2020
These are delicious. Like some below I combined sweetened and unsweetened coconut (about 4 cups sweetened and 2 cups unsweetened) because that's all I had and the condensed milk provides plenty of sugar. They came out perfectly! Not greasy, but crunchy outside, chewy inside. Will definitely make again!
NaturalWineThief
April 6, 2020
I really wanted to love these but was disappointed. They're ok. I've been craving macaroons since I watched the Food52 macaroon video on YouTube. I didn't want custard macaroons I wanted ones that I made in culinary school that required egg whites and sugar and unsweetened coconut. But these sounded delicious so I thought I give them a go. The only substitution I made was I used 396g of sweetened coconut and the rest unsweetened (cuz there's PLENTY of sugar in the coconut and condensed milk). The result came out as greasy on the bottom and no way would these stick to the parchment if left longer than 20 minutes. My second batch I made into pyramids and made them a little larger lowered the heat to 350 and let them bake 4 minutes longer, same result. I'll try them again with less butter and use 50/50 blend of sweetened and unsweetened coconut.
NaturalWineThief
April 6, 2020
I really wanted to love these but was disappointed. They're ok. I've been craving macaroons since I watched the Food52 macaroon video on YouTube. I didn't want custard macaroons I wanted ones that I made in culinary school that required egg whites and sugar and unsweetened coconut. But these sounded delicious so I thought I give them a go. The only substitution I made was I used 396g of sweetened coconut and the rest unsweetened (cuz there's PLENTY of sugar in the coconut and condensed milk). The result came out as greasy on the bottom and no way would these stick to the parchment if left longer than 20 minutes. My second batch I made into pyramids and made them a little larger lowered the heat to 350 and let them bake 4 minutes longer, same result. I'll try them again with less butter and use 50/50 blend of sweetened and unsweetened coconut.
Robin B.
April 1, 2020
These were so easy to throw together! They were delicious! Crisp, crunchy on the outside and creamy on the inside! I love all things coconut so these were right up my ally! Not too sweet and that flaked salt set it off perfectly! Definitely a keeper!
food52fan
March 30, 2020
What a treat to see Danielle and Kristen in action as they demonstrated this recipe. These custardy coconut macaroons are spectacular! A batch just came out of the oven and every cookie lives up to the promise of a chewy, caramelized, delicious macaroon. I wanted to start small so I used one bag + a half cup of sweetened baker's coconut flakes, 3 T unsalted butter, 1/4 t flaked salt, 1 t vanilla, 1 egg, and 1/2 c sweetened condensed milk. I may or may not have waited a full 5 minutes for the macaroons to cool before trying one! Thank you for this wonderful recipe. It was nice to do something with a degree of normalcy during the current pandemic and have a delicious treat as a bonus!
Jusika
March 29, 2020
These are delicious. My husband and toddler gave a go at making them and were very pleased at how easy it is to make and how out of the world the result is! As someone who doesn’t like coconut a lot, and hates condensed milk, I actually loved these. The caramelization at the bottom is so delicious. Ours were cooked in 12-13 mins. We scaled the recipe to 1/4th since that is the amount of sweetened coconut we had. We might try it again with regular coconut and increase the condensed milk to see if that works!
Thom
April 17, 2020
Yikes! I flagged this comment by mistake while scrolling through. Sorry! (There’s no unflag option.)
judy
March 29, 2020
Used unsweetened coconut. Chips size as that was all I had. A little clunky, so instead of baking in scoops, I patted into an 8" square pan, baked them. After they cooled I cut them in squares, and painted with chocolate. Very good. And not too sweet. Thank you.
beejay45
April 2, 2020
Yay! I plan to use unsweetened coconut as well because I really hate the sugar bomb quality most macaroons have. Also thinking about subbing a nice custard (blasphemy, I know) for the sweetened condensed milk for a similar consistency but still less sweetness. We'll see. Thanks for the reassurance that the coconut sub will work.
jensiegelnyc
March 29, 2020
Hi Kristen..thanks for this. Trying to make things off the beaten path these days. Seems like sweetened coconut is in short supply like four. I do have a bag of unsweetened (only 8oz) but I think you can buy more online. Any way to adapt the recipe? Seems like some bakers did use unsweetened. Thanks again..
Natasha
March 27, 2020
These were delicious. I made them as stated and burned the first two batches (my own fault), but the last came out perfectly crispy on the outside and chewy on the inside. Agree that using unsweetened coconut is better here. Also I’d recommend scooping large and high, as that made the insides chewier.
witloof
March 27, 2020
Thank you for that! I want to make these but was afraid they would be way too sweet. I'll try the unsweetened.
Jenny A.
March 26, 2020
Didn't like this cookie, my whole family didn't either. I am an experienced baker and it turned out right. Since it's such an easy recipe and I had the ingredients, I thought to try it. I guess I just don't like that much coconut on its own. I enjoy coconut cakes, German chocolate cake, Almond Joys, but a whole mouthful of buttery coconut isn't my gig.
Kristen M.
March 28, 2020
I'm sorry to hear it, Jenny—I hope you can repurpose them in a way you like better, by breaking them up, toasting them, and sprinkling over ice cream, for example.
artraid
March 26, 2020
this is Ina Garten's recipe
Kristen M.
March 28, 2020
I don't believe this could be true, but if there is an Ina Garten recipe with butter and the whole egg (not just the whites), please provide a source.
Jenny A.
April 1, 2020
Ha, this is nothing like Ina’s recipe besides the sweetened coconut! Think before posting misinformation.
Kandi K.
March 26, 2020
You two brightened my day, so much fun to watch!
Can't wait to try your recipe.
Can't wait to try your recipe.
Chris H.
March 25, 2020
I just watched the video with Danielle and Kristen and they made a big deal about the SCM being a whole can, 14 oz not just a cup and now I read the recipe and it calls for 3/4 cup. Please verify before I start this recipe. Thanks!
Kristen M.
March 25, 2020
Hi there, sorry if the video confused things! We went with Danielle's original version (with the full can) in the video, but the version here is the same one that's been here since 2017 and is in the Genius Desserts cookbook. I just added a note to the recipe to clarify—you can't really go wrong, the full can will just make it a little sweeter and stickier.
christina G.
March 25, 2020
Thank you Karen. We normally work in grams or ounces.
Kristen M.
March 25, 2020
Hi Christina, I just updated the recipe to include grams, as printed in our Genius Desserts cookbook. Hope that helps!
christina G.
March 25, 2020
I would like to know what the weight of the butter is and the weight of the rest of the ingredients. Someone leave a reply please. Thank you.
Jorge O.
March 25, 2020
How much a stick of butter weighs? Each country has a different of butter measure. Thanks!
Kristen M.
March 25, 2020
Hi Jorge and Karen, I just updated the recipe to include grams, as printed in our Genius Desserts cookbook. Hope that helps!
Sara E.
December 20, 2019
These cookies are to die for. I cooked them for a few minutes longer so some of the coconut bits would brown more. Also: I doubled the recipe and used a small size cookie scoop for consistency. Even with doubling, I got 63 cookies out of two batches.
Benjibella
September 26, 2019
Made these exactly by the recipe and they are delicious! To make them even more heavenly I just might dip the bottoms in a little dark chocolate after baking on my next batch.
Karen L.
September 26, 2019
I recommend drizzling the tops with dark chocolate, instead of dipping the bottoms in dark chocolate. I have tried both. If you dip the bottoms, you cover the delicious caramelized bottom created from the yummy butter in this recipe!
Loren
January 1, 2019
Absolutely delicious and easy! The second time I made them, I had made caramel from sweetened condensed milk in my Instant Pot, so I subbed that for the SCM in the recipe. (And added chic chips!)
Sheer heaven!
Sheer heaven!
Tiffany B.
March 27, 2020
I bought a can of dulce de leche on accident (right by the SCM and in the same cans)... I should try it!
smartinup
December 3, 2018
I have been making these a few years now and everyone loves them. However it has become increasingly difficult. I had some left from last batch but couldn’t find any. Everything I read said it was tricky to use unsweetened, partly because of moisture differences. Any ideas?
Mary A.
October 25, 2018
I just made these, using the amount of fleur de sel recommended in the cookbook, Genius Desserts. Absolute awful, inedible. Salt is the overpowering taste. Also did not like the bottoms swimming in butter, greasy and unappealing (used Silpats).
Kristen M.
October 26, 2018
Hi Mary, I'm so sorry to hear these were disappointing. What brand of fleur de sel did you use? (It should have been very coarse and chunky—not fine—sea salt.) Also, is there any chance your butter was salted or that your coconut was unsweetened? Both of those could throw off the balance. We've tested this with a number of different brands of fleur de sel and loved the results, but if there is a finer-ground brand out there, I'd love to know what it is so I can warn others. The butter will absorb more into parchment than Silpats, but a quick drain on paper towels (or torn paper grocery bags, as my mom always did) will absorb any excess from the latter.
tranquility
April 10, 2018
I've made these multiple times and they have completely replaced my grandma's recipe for macaroons. They're just sweet enough for me and the custardy middle is great.
Marcy R.
February 7, 2018
I made with plain old evaporated milk as had no sweetened condensed. They were horrible, looked terrible like shredded potatoes and didn't taste very good. I threw them all out. What a waste.
Basil B.
March 27, 2018
I'm not surprised! While I am always swapping out things, I learned the hard way that sweetened condensed and evaporated have entirely different properties for baking.
Elizabeth D.
May 21, 2018
No wonder the recipe turned out terribly! Sweetened condensed milk is different from evaporated milk.
Sugar is a sweetener and acts as a binding agent.
This recipe, is by far the best coconut macaroon recipe I've seen.
Sugar is a sweetener and acts as a binding agent.
This recipe, is by far the best coconut macaroon recipe I've seen.
betty888
December 31, 2017
While mine did not turn out custardy in the middle, they are absolutely delicious. The butter really makes a difference. I froze half of the batch and they keep really well. Will make again.
betty888
December 31, 2017
Also -- I used unsweetened coconut which worked well for me. Otherwise it probably would have been too sweet for my liking.
Whats4Dinner
January 31, 2018
Hi Betty, so you used coconut milk instead of the sweetened condensed milk? Curious because I can't have dairy and these look amazing!! I can find vegan butter easily but was thinking of trying this with coconut cream.
Chris
April 2, 2020
Are you totally vegan, because I was wondering if there is something that one could substitute for egg in this recipe? I have vegan neighbors and would love to make some for them.
beejay45
April 2, 2020
betty888 didn't say anything about coconut milk, so I wouldn't go there if I were you. If you decided to use coconut cream, that is probably sweet enough, but there is also more fat than SCM. You'd probably need to reduce the butter a lot, and it would have a completely different flavor profile without the milkiness of the butter. Good luck!
Martin
December 12, 2017
I made these and got 44 out of the recipe. I found them to be a bit too salty, but maybe because the coconut wasn't sweetened. Also, used desiccated coconut cause I haven't found shredded anywhere near me. Might have to order online. Maybe if I mix with some confectioner's sugar it will taste a bit nicer. Anyhow, this tasted really good and are super simple. Thanks for the recipe!
Anne
May 12, 2017
Made these exactly as directed and they came out great! Will absolutely make them again.
Douglas B.
April 18, 2017
simply lovely. I sprinkled mango salt (a finishing salt) on top just before putting in the oven
Eleanor A.
April 15, 2017
I just made macaroons with unsweetened coconut chips using Genius Recipes's version and loved them. Very pretty with the larger coconut chips. How does this recipe compare?
Karen L.
April 8, 2017
I baked the first batch according to the recipe, but bottoms were very well done, bits of the top were almost burnt and the rest was not golden. Next batch I baked at 325 for 25 mins and they were PERFECT! Just st delicious!
Chris
April 2, 2020
You are right. We turned the oven temperature down on the second batch also. Much better.
Jeff W.
April 7, 2017
No doubt I will make these a second time...but there will be a few changes. First off, as others have noted, this recipe yields basically half the amount given. Additionally, 18 to 20 minutes ended up being the timing, versus 14 minutes that the recipe states. I did not mind any oozing butter from the bottoms, as I feel this is what caramelizes and crisps the bottom of the macaroon, and of course you do remove the cookies from the parchment, leaving any butter behind. However, by the time there was an even golden color, a few of the macaroon bottoms were over done. So...for the next time: I will use cushionaire sheets, as well as bake at a lower temperature. Maybe 350°. The macaroons will take longer to bake, but I sense they will be a more evenly golden color, crispy on the bottom, and not burnt. I am just as excited to try them again, as I was today when making them for the first time.
Jeff W.
April 15, 2017
O.K., here I go again....but this time, I am commenting on MY comment :) Last night was attempt #2, and wow am I getting closer to Macaroon perfection. The 3rd. time (next week) will absolutely be the charm. I did use a parchment lined Cushionaire baking sheet, and my timing at 350° was 25 minutes. Additionally, I made half of the recipe, but formed "12" macaroons....so these are a tad larger. For half of the recipe, this means 2 oz. of butter....I used un-salted butter, and I "browned" it first. WOW, what a flavor profile. For half of the recipe, I used 1/4 tsp. of fleur de sel. But guess what....hubs and I thought these were a bit too salty. So next week (for a half recipe) I will use 1/4 tsp. of Diamond Kosher salt. I obsess on weights like no-one's business, and the Diamond Kosher salt is lighter in weight. I'm going to also give it a 27 minute bake time.
Jeff W.
April 20, 2017
Hi Debra,
That was nice! Thank you. I'm giving these a go as well tomorrow. They are special enough to nail down technique, so they will be consistent....I am SOOO close :)
That was nice! Thank you. I'm giving these a go as well tomorrow. They are special enough to nail down technique, so they will be consistent....I am SOOO close :)
Noodle
April 5, 2017
I have been making this recipe without butter and egg for years with slightly different proportions (1 14 oz. bag of shredded coconut and 1 can of condensed milk). I also toss the shredded coconut with a tbs of coconut or other GF flour before mixing in the other ingredients.
Lianne
April 5, 2017
I made these with sweetened condensed coconut milk instead of regular. Super delicious --crispy edges, custardy middles, not too sweet. However, I echo the other comments: super buttery (like leaking all over the parchment) and only got 34 out of the recipe (used my hands instead of a scoop). Do yourself a favor and use parchment instead of a silpat, just for ease of cleanup. Thanks for the recipe!
Andrea H.
April 4, 2017
The problem is not with the butter (I make kosher Matzah toffee which is loaded with butter), but the condensed milk does not exist kosher for Passover.
Ann @.
April 2, 2017
Maybe I made them bigger than the 2 oz as my batch took over 20 minutes to brown up in my 375 oven on a heavy sheet pan. Also, beware the bottoms were VERY buttery. I had to blot them twice before plating them for a pot luck social! Otherwise easy, pretty and satisfying.
ansky
April 1, 2017
Just tasted one fresh from the oven. Delicious! Moist, not too sweet, very satisfying. Different than Ina's and just as terrific. Only got 32 from recipe, though...
Jeannie E.
March 31, 2017
I would love to dip these in chocolate. Does the author or any reader have a suggestion on how and when to do that? And should I use just high quality bittersweet or should I melt something into the chocolate?
Katherine B.
March 25, 2020
In another post it was recommended to drizzle melted chocolate over the macaroons rather than dipping them in melted chocolate since that would take away from the caramelly bottoms. Hope that helps.
Jim S.
March 29, 2017
I make a macaroon recipie with lime zest and cayenne. I always thought the texture was off but they tasted great. Can't wait to blend it together with this recipie.
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