Coffee Custard With Coconut Macaroons

• 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

1. Preheat oven to 325u0b0F. Place 4 shallow ramekins in a deep baking dish. Line 2 oven trays with parchment paper.
2. 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.
3. For the coconut macaroons, reduce oven to 250u0b0F. 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.
4. Top each coffee custard with a coconut macaroon. Dust with cocoa powder and serve.

condensed milk, egg yolks, coffee, vanilla bean, coconut macaroons, egg whites, sugar, shredded coconut, cocoa powder

Taken from recipes-plus.com/api/v2.0/recipes/24678 (may not work)