Butter Coconut Macaroon

Name: Butter Coconut Macaroon
Total time: 45 min
Yield: 18 servings
Ingredients: 1/2 cup butter, room temperature; 1/2 cup light brown sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla; 3 eggs; 14 ounces (1 can) sweetened condensed milk; 14 ounces desiccated coconut

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Butter Coconut Macaroon might be a recipe you should try. This dessert has 296 calories, 4g of protein, and 22g of fat per serving. This recipe serves 18.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

296 kcal

Calories

4 g

Protein

22 g

Fat

23 g

Carbs

Ingredients

For 18 servings

Estimated cost~€2.00 · ~€0.10/serving

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Instructions

1
Preheat oven to 350 degrees. Line a muffin pan with paper cupcake liners.
2
Cream the butter with the brown sugar until smooth.
3
Add the vanilla, eggs and condensed milk.
4
Mix until well combined.
5
Add coconut and mix well by hand with a spatula until well combined.
6
Spoon into mini muffin cups and fill each cup full. Smooth the tops of the batter so tops are flat.
7
Bake for approx. 15 20 minutes until they are light golden brown. Do not overcook. Note, if your oven tends to bake hotter, bake at 325 degrees so they dont brown too quickly.