Ingredients

 14 ounces (about 400 grams) Sweet Shredded Coconut (or Desiccated Coconut)
 1/2 cup butter
 1/2 cup brown sugar
 3 pieces raw eggs
 14 ounces condensed milk
Instructions
1. Place the butter in a big bowl and cream using a fork
2. Add-in the brown sugar and mix well
3. Add the eggs and condensed milk then stir/beat until all ingredients are blended
4. Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the
mixture
5. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups
6. Pre-heat oven at 370 degrees Fahrenheit for 10 minutes
7. Bake the Coconut Macaroon mixture for 20 to 30 minutes or until color turns golden brown.
8. Serve during dessert or snack time. Share and Enjoy!
Ingredients
o ⅓ cup butter, softened
o ¾ cup sugar
o 2 eggs
o 1 can (14 ounces) sweetened condensed milk
o ½ teaspoon vanilla extract
o ½ cup flour
o 2 cups desiccated coconut

Instructions
1. In a bowl, cream butter using a hand mixer on low speed. Add sugar and beat together until well
blended and fluffy. Add eggs one at time, beating continously. Add condensed milk and vanilla
extract and continue to beat until blended.
2. In a medium bowl, combine flour and desiccated coconut. Add to egg mixture and beat until
combined.
3. Scoop into paper-lined mini muffin pans and bake in a 350 F oven for about 15 to 20 or until
golden. Allow to cool for about 5 minutes.