Get ready to enjoy a delightful treat with the Campfire Coconut Macaroon Cake. Perfect for roasting over an open fire, the cake combines the sweetness of condensed milk with toasted coconut for a flavor-packed experience. It’s an easy and fun way to satisfy your sweet tooth outdoors.
When making the Campfire Coconut Macaroon Cake, feel free to substitute homemade-style white bread with any soft bread you have on hand, though avoid overly crusty varieties. For a dairy-free option, you could explore plant-based condensed milk, and ensure the coconut flakes are unsweetened if you’re watching sugar intake. Watch for allergies, as coconut is a common allergen. Always choose quality ingredients for the best flavor.
Cookies
Campfire Coconut Macaroon Cake Recipe
Ingredients
- 1 loaf homemade-style white bread
- 1 (14 ounce) can sweetened condensed milk
- 1 (7 ounce) bag coconut flakes
Instructions
- Using a bread knife, trim all crust off the loaf of bread.
- Cut the bread into approximately 2-inch cubes.
- Pour the 14-ounce can of sweetened condensed milk into a pie pan or shallow bowl.
- Place some coconut flakes into the pie pan or onto a plate.
- Evenly coat a bread cube with the sweetened condensed milk, letting any excess drain off into the dish.
- Lightly pat the cube into coconut, ensuring that coconut adheres to all sides.
- Place the cube onto a long toasting skewer or sharpened stick.
- Turn the skewer slowly over the hot coals until the coconut is toasted brown.
- Remove the skewer and enjoy your treat. CAUTION: Let it cool slightly as the sugars in the milk and coconut can be quite hot right out of the fire.
Part of our Homemade Cookie Recipes collection — Part 1 of 7:
If you’re in the mood for something delightful, try the Cannoli Cookies. The treats offer a unique blend of flavors with a creamy ricotta filling and delightful chocolate chips that will transport your taste buds straight to Italy.