Ingredients
- 14 ounces of shredded coconut
- 14 ounces can condensed milk
- 1/2 teaspoon vanilla extract
- 1/2 cup butter
- 1/2 cup light brown sugar
- 3 eggs
Make it step by step
- Preheat oven to 350 degrees F.
- Once butter has softened add it to mixing bowl and cream it by gradually adding sugar until blended.
- Add vanilla extract, eggs and condensed milk. Mix all ingredients well.
- Once mixed, add coconut and stir into mixture using a spatula.
- Once all ingredients are incorporated spoon into mini muffin cups and bake for approx. 15 – 20 minutes until they are slightly golden brown on top.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Aaron John (AJ), under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.