My grams makes these sweet little treats all the time. Easy and quick.
Ingredients
- 1.75 cups shredded coconut
- 0.75 cups white sugar
- 3 eggs
- 1 tablespoon grated lemon zest
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
-
2
Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
-
3
Bake in the preheated oven until firm and golden, 15 to 20 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Berry Yogurt Crunch
Yogurt, fresh berries, and a surprise ingredient give this dish a somewhat cheesecake-like flavor but with a fraction of the fat and calories. Let the berry-yogurt mixture chill awhile so flavors mingle and mellow. Make a flavor change by substituting instant white chocolate pudding mix. I've served this for dessert, but it's good as a breakfast treat, too!
Smoked Corned Beef Sandwiches with Coleslaw
A smoked corned beef brisket so tender and flavorful that you'll never prepare corned beef any other way! Paired with a quick and easy slaw... on the sandwich or on the side... it's your call! Finish the sandwiches with your favorite condiments and toppings. Sriracha aioli, stone-ground or regular yellow mustard, and sauerkraut are all great options!
Chunky Cinnamon-Orange Applesauce
A must-have recipe for the Jewish holidays or any time! Not to mention it's the perfect counterpart to your favorite potato latke recipe! Serve warm or chilled.