Coconut Macaroon. Sweetened coconut with milk. How good is that?
I have got some leftover crust pastry in the fridge and a can of handy sweetened condensed milk, so created these mini babies. They are quick, easy and delicious treats you can make in no time!
The crust in this recipe is simply the same I used in my Mini Jam Tartlets. Alternatively, you can also try THIS shortcrust pastry, which I have made for the lychee raspberry rough tart.
1 can (14oz) sweetened condensed milk
14 oz flaked unsweetened coconut
1 pate sucree recipe
How to make easy coconut macaroon tart:
- Preheat oven to 200C. Remove the pate sucree dough onto a floured surface, roll into best fit circles to the tart tins. Remove any excess from the rim.
- To prepare the coconut filling, in a large mixing bowl, combine condensed milk and shredded coconut. Spoon 1 heaped tablespoon of coconut into the prepared crust.
- Shape well and place on a baking tray. Bake for 20 minutes or until the crust is set and golden brown.
- Serve warm. Store leftovers in air-tight container.
With all my love <3