Coffee Custard With Coconut Macaroons - cooking recipe

Ingredients

1 (13.5 oz) can condensed milk
6 None egg yolks
1 tbsp strong coffee
2 tsp vanilla bean extract
None None Coconut Macaroons
3 None egg whites
3/4 cup granulated sugar
1/2 cup shredded coconut
None None cocoa powder, for dusting

Preparation

Preheat oven to 325\u00b0F. Place 4 shallow ramekins in a deep baking dish. Line 2 oven trays with parchment paper.
Whisk together condensed milk, egg yolks, coffee and vanilla bean extract. Strain then distribute between ramekins. Add enough boiling water to baking dish to come halfway up the side of ramekins. Bake for 20-25 mins, until just firm to touch. Remove from pan. Let cool then cover and chill overnight.
For the coconut macaroons, reduce oven to 250\u00b0F. Whip egg whites to soft peaks. Add sugar, 1 tbsp at a time, beating until thick and glossy. Gently fold in coconut. Spoon tablespoonfuls of mixture onto prepared trays, 1 inch apart. Bake for 20-25 mins, until firm and golden. Let cool in oven with door ajar.
Top each coffee custard with a coconut macaroon. Dust with cocoa powder and serve.