Butter Coconut Macaroons

    40 minutes

    I learned this recipe in Home Economics class in my old country. Great for afternoon tea or to sell during fairs and fetes. So easy to make, children can make it too. You can use regular muffin tins or mini-muffin tins.

    Victoria, Australia
    7 people made this

    Serves: 12 

    • 1/2 cup (125g) butter
    • 1/3 cup caster sugar
    • 2 eggs, beaten
    • 1/2 cup plain flour, sifted
    • 1/2 teaspoon baking powder
    • 1 cup dessicated coconut
    • 1 tin (395g) sweetened condensed milk
    • 1/2 teaspoon vanilla

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven 190 degrees C. Line mini muffin tins with greased paper cups.
    2. Cream butter and sugar till light. Add eggs one a time. Sift flour and baking powder, add to eggs and butter mixture. Add the coconut, milk and vanilla, combine well.
    3. Spoon into paper cups and bake 15-20 minutes till golden. Take out of oven and cool on wire racks.

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    Very easy to make and quite nice. Mine were undercooked a bit in the middle (I blame my oven) but I think making them as mini muffins would be even nicer, they are almost like Friands. Really lovely! (I used almond meal in place of the flour too and that might be why they were like Friands for me). Definitely keeping this recipe for a quick dessert.  -  08 Jun 2012