Coconut Rum Macarons

Ingredients:

• 1/2 cup milk
• 3/4 cup sugar
• 1/8 tsp freshly grated nutmeg, plus extra for sprinkling
• 1/4 tsp + 1 pinch of salt
• 2 large eggs, separate the whites from the yolks
• 1 tbsp cornstarch
• 1 and 1/4 teaspoons vanilla extract
• 3 tbsp dark rum
• 2 and 1/4 cups coconut flakes

Preparation:

1. Preheat oven to 160°C and line a baking sheet with parchment paper.
2. In a small saucepan over medium heat, heat, stirring, the milk, 1/4 cup sugar, nutmeg, and a pinch of salt to dissolve the sugar.
3. In a medium bowl, whisk the egg yolks with the cornstarch. When the milk begins to steam, slowly pour half of the mixture into the egg yolks, whisking constantly. Pour the egg mixture into the saucepan with the remaining milk and cook, whisking occasionally, until thick, about 3 minutes. Remove from heat and stir in 1/4 teaspoon of vanilla extract. Transfer the custard to a bowl and let cool to room temperature.
4. Meanwhile, in a large bowl, whisk the egg whites with the rum, remaining 1/2 cup sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir in the coconut flakes. Cover and refrigerate for about 30 minutes.
5. Drop 1 tablespoon of the coconut mixture onto the prepared baking sheet, spacing them about 2.5 cm apart. Make an indentation in the center of each cookie with the back of a 1/4 teaspoon measuring spoon. Fill each indentation with the chilled custard.
6. Bake until the cookies are golden brown around the edges, 20-25 minutes. Sprinkle the cookies with nutmeg. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.