Campfire Coconut Macaroon Cake
- Reviews 3
Ready In: 30 mins
Serves: 8
Yields: 8-12 cakes
Ingredients
- 1 loaf homemade-style white bread
- 1 (14 ounce) can sweetened condensed milk
- 1 (7 ounce) bag coconut flakes
Directions
- Using a bread knife, trim all crust off the loaf of bread.
- Cut bread into approximately 2-inch cubes.
- Pour sweetened condensed milk into a pie pan or shallow bowl.
- Place some coconut into pie pan or onto a plate.
- Evenly coat bread cube with sweetened condensed milk, letting any excess drain off over dish.
- Lightly pat cube into coconut makeing sure that coconut adheres to all sides.
- Place cube onto a long toasting skewer or sharpened stick.
- Turn slowly, over the hot coals, until coconut is toasted brown.
- Remove from skewer and enjoy.
- CAUTION: Let cool slightly as the sugars in the milk and coconut can be quite hot right out of the fire.
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