Campfire Coconut Macaroon Cake - cooking recipe

Ingredients

1 loaf homemade-style white bread
1 (14 ounce) can sweetened condensed milk
1 (7 ounce) bag coconut flakes

Preparation

Using a bread knife, trim all crust off the loaf of bread.
Cut bread into approximately 2-inch cubes.
Pour sweetened condensed milk into a pie pan or shallow bowl.
Place some coconut into pie pan or onto a plate.
Evenly coat bread cube with sweetened condensed milk, letting any excess drain off over dish.
Lightly pat cube into coconut makeing sure that coconut adheres to all sides.
Place cube onto a long toasting skewer or sharpened stick.
Turn slowly, over the hot coals, until coconut is toasted brown.
Remove from skewer and enjoy.
CAUTION: Let cool slightly as the sugars in the milk and coconut can be quite hot right out of the fire.