Mini Coconut Macaroons Recipe
Mini Coconut Macaroons are soft, chewy, sweet little coconut cupcakes made of desiccated coconut, butter, eggs, vanilla and condensed milk.
Pre-heat the oven at 120°C or 248°F. Prepare the mini muffin pan, lined with mini paper cups.
In a large bowl, whisk the eggs then add the melted butter, condensed milk, vanilla extract. Mix until well combined.
Add the desiccated coconut and continue to mix well. Scoop about 1-2 tablespoon of the mixture to each mold of the prepared mini muffin pans. Repeat the same procedure for the remaining mixture. Bake at 120°C or 248°F for 20 mins. Once cooked, remove from the oven and allow it to cool down for at least 15 minutes. Serve and enjoy!
Calories: 120kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 46mg | Potassium: 98mg | Fiber: 1g | Sugar: 9g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg