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Danielle Kartes' Coconut Custard Macaroons
Ingredients
  • 18 ounces sweetened, shredded coconut (about 6 ½ cups)
  • 1 large egg
  • 1 stick butter, melted
  • 1 teaspoon pure vanilla extract (available kosher for Passover)
  • ¾ teaspoon fleur de sel or other large-flake sea salt
  • ¾ cup sweetened condensed milk
Steps
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