Cardamom Custard Macaroons
The Spice & Tea Exchange
42-44 macaroons.
10 minutes
36 minutes
A wintery riff on a classic. One bowl and measuring cup-free, this version over-delivers: crisp and caramelized exterior, rich and chewy interior with the gentle spice of cardamom. These macaroons live their best life when enjoyed the same day they’re baked – and if timed perfectly, you’re biting into one within 20 minutes of taking them out of the oven. Mmm…
Ingredients
- 4 Tbsp unsalted butter, melted & cooled slightly
- 1 tsp 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
Directions
- 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.