Ingredients for Campfire Coconut Macaroon Cake
- 1 loaf (approximately 1 pound) dense bread
- 1 (14-ounce) can sweetened condensed milk
- 2 cups shredded sweetened coconut
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How to Make Campfire Coconut Macaroon Cake
- Preheat your campfire for medium heat coals.
- Using a bread knife, trim the crusts off one loaf (approximately 1 pound) of dense bread.
- Cut the bread into approximately 2-inch cubes (you should have about 20-24 cubes).
- Pour one 14-ounce can of sweetened condensed milk into a shallow dish.
- Place 2 cups of shredded sweetened coconut into a separate shallow dish.
- Dip each bread cube into the sweetened condensed milk, allowing excess to drip off.
- Thoroughly coat each cube in the shredded coconut, pressing gently to adhere.
- Thread each coconut-covered bread cube onto a long metal skewer or a sharpened, sturdy stick.
- Carefully hold the skewers over the hot coals, rotating slowly and frequently for 5-7 minutes per side, or until the coconut is golden brown and the bread is heated through. Maintain a safe distance from the flames to avoid burning.
- Remove from skewers, let cool slightly (the sugars can be very hot!), and enjoy your delicious Campfire Coconut Macaroon Cake!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
153g
Fat
51g
Carbs
13g
