The key ingredient in this recipe is sweetened condensed milk, a canned milk product from which water has been removed and sugar has been added. It’s sticky-sweet and makes the best macaroons. Many recipes call for it but, in my experience, they all have the same problem: too much liquid, which causes the sweet batter to pool around the edges of the macaroons and burn in the oven.
This is because recipe developers want to keep their recipes neat and tidy with one whole bag of coconut and one full can of sweetened condensed milk. After all, it’s annoying to have leftover sweetened condensed milk; there’s not much you can do with it except add it to your coffee. For this recipe, you’ll use just shy of one can so you’ll have to sacrifice some sweetened condensed milk, but your macaroons will be perfect.
Recipe by Jenn Segal