Butter Coconut Macaroon

6 steps · 45 min total

1. 01

   Prep Oven and Pan

   Preheat your oven to 350 degrees. Line a muffin pan with paper cupcake liners; mini muffin cups work well for smaller bites.

2. 02

   Cream Butter and Sugar

   Cream the butter with the brown sugar until the mixture is smooth and lightened in color.
3. 03

   Add Wet Ingredients

   Stir in the vanilla, eggs, and condensed milk until everything is thoroughly combined and uniform.
4. 04

   Fold in Coconut

   Now, add the desiccated coconut and mix it in by hand with a spatula, scraping the bottom and sides of the bowl until the coconut is evenly distributed throughout the batter.
5. 05

   Fill Muffin Cups

   Spoon the coconut mixture into the prepared mini muffin cups, filling each one completely. Use the back of a spoon to gently smooth the tops of the batter so they bake evenly.
6. 06

   Bake Macaroons

   Bake for approximately 15 to 20 minutes, until the macaroons turn a light golden brown on top. Keep an eye on them to avoid overcooking, as they can dry out quickly.

   If your oven runs hot, you might consider baking them at 325 degrees to prevent them from browning too fast.