These thick and filling lemon cookies are wonderful! When you remove them from the oven just as the edges start to brown, they taste their best.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 bom-bocado |
Ingredients
- 1 teaspoon butter
- 1 teaspoon white sugar
- 1 (14 ounce) can sweetened condensed milk
- ½ cup unsweetened shredded coconut
- 2 eggs
- 1 pinch finely grated Parmesan cheese (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a mini cupcake mold with butter and coat with sugar.
- Mix condensed milk, shredded coconut, eggs, and Parmesan cheese together in a bowl until combined. Pour coconut mixture into prepared cupcake mold, filling each cup to 3/4 full.
- Place cupcake mold into a roasting pan about 1 inch larger than the cupcake mold. Pour hot tap water into the roasting pan until it is halfway up the sides of the cupcake mold, about 1 inch.
- Bake in the preheated oven until the coconut mixture is golden brown, about 10 minutes.
- Cool on a wire rack until the custard can easily be removed from the mold. Place custards into mini paper muffin cup liners.
- Refrigerate until chilled.
- Grana Padano can be substituted for the Parmesan cheese.
- You can also use cupcake molds, but I’d just just fill 1/2 of the mold and give them a bit more time in the oven.
Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 58 mg |
| Sugars | 19 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy. Super easy!!! I had extra cans of sweetened condensed milk left over from Christmas I needed to use. So I searched here to find something quick and easy for dinner. We love macaroons, flan, custard, cream brûlée so this looked great….and it was! I shared a pic of going in oven along with a shrimp casserole. I love it when I can bake two dishes at the same time! I did increase baking time to 20 minutes.
These lovely custard morsels were just the right size after a rich meal. I loved the texture and the coconut flavour, and they are so quick and easy to make!
I don’t know what these are supposed to taste like. Having said that I can say that I really liked these. They’re like a cross between a macroon and an egg custard. I noticed that they almost formed 2 layers, coconut baked at the top and the custard at the bottom. I baked them in my mini muffin tins and I wound up with 24 not 12. The timing was way off, took 18 minutes for them to turn a golden brown. All in all, very easy to make.