Cardamom Custard Macaroons
4 Tbsp unsalted butter, melted & cooled slightly
1 tsp Madagascar Pure Vanilla Extract
¼ tsp almond extract
1 large egg
½ tsp Cardamom Seed, ground
1 tsp Cyprus White Sea Salt
14 oz sweetened condensed milk
14 oz sweetened flaked coconut
4 oz unsweetened flaked coconut
1 tsp Madagascar Pure Vanilla Extract
¼ tsp almond extract
1 large egg
½ tsp Cardamom Seed, ground
1 tsp Cyprus White Sea Salt
14 oz sweetened condensed milk
14 oz sweetened flaked coconut
4 oz unsweetened flaked coconut
Preheat oven to 350°F. In a large mixing bowl, whisk together butter, vanilla and almond extracts, egg, cardamom, and sea salt. Stir in sweetened condensed milk, then add coconut; mix until thoroughly combined.
Line two cookie sheets with parchment paper. Use a 2-tablespoon ice cream scoop to portion equal-sized mounds, roughly 1½-inch diameter and 1-inch tall. Bake until edges and tops are golden brown, about 24-26 minutes, rotating pan(s) halfway through baking. Remove from oven; let cool 5 minutes then transfer to a cooling rack.
Over time, the crisp texture will diminish; toast them at 350°F on a lined baking sheet for 5 to 10 minutes to restore them to their former crispy chewy glory. Keep a close eye on them so they don't get too dark.
Makes 42-44 macaroons.
Line two cookie sheets with parchment paper. Use a 2-tablespoon ice cream scoop to portion equal-sized mounds, roughly 1½-inch diameter and 1-inch tall. Bake until edges and tops are golden brown, about 24-26 minutes, rotating pan(s) halfway through baking. Remove from oven; let cool 5 minutes then transfer to a cooling rack.
Over time, the crisp texture will diminish; toast them at 350°F on a lined baking sheet for 5 to 10 minutes to restore them to their former crispy chewy glory. Keep a close eye on them so they don't get too dark.
Makes 42-44 macaroons.