Butter Coconut Macaroon

Butter Coconut Macaroon


  • 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


  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. Mix until well combined.
  4. Add coconut and mix well by hand with a spatula until well combined.
  5. Spoon into mini muffin cups and fill each cup ¾ full. Smooth the tops of the batter so tops are flat.
  6. 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 don’t brown too quickly.

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