Soft and light on the inside, caramel colored on the outside? Well you're in for a treat because I have what you're looking for. Heat 10cl of milk with 20cl of coconut milk but do not boil. Remove from heat and add 250g of dried coconut, mix with 100g vanilla flavored sugar and 80g of agave syrup. Let steap for 1 hour. Add 20g of flour and 3 eggs with a spatula. Put in the refrigerator overnight.
The next day preheat your oven to 180°C. Spoon your mixture in a piping bag fitted with a 14mm even-sided tip. Form 5cm pyramids on a baking sheet. Cook for 20 minutes at 180°C or until your macaroons obtain a lovely caramel colour. Let cool before removing from sheet.