Campfire Coconut Macaroon Cake – a delicious recipe with bread, condensed milk, coconut flakes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using a bread knife, trim all crust off the loaf of bread.
2
Cut bread into approximately 2-inch cubes.
3
Pour sweetened condensed milk into a pie pan or shallow bowl.
4
Place some coconut into pie pan or onto a plate.
5
Evenly coat bread cube with sweetened condensed milk, letting any excess drain off over dish.
6
Lightly pat cube into coconut makeing sure that coconut adheres to all sides.
7
Place cube onto a long toasting skewer or sharpened stick.
8
Turn slowly, over the hot coals, until coconut is toasted brown.
9
Remove from skewer and enjoy.
10
CAUTION: Let cool slightly as the sugars in the milk and coconut can be quite hot right out of the fire.
15
kcal
Calories
1
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 loaf homemade-style white bread, 1 (14 ounce) can sweetened condensed milk, 1 (7 ounce) bag coconut flakes.
Yes, Campfire Coconut Macaroon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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