Salvadoran Charamuscas

I'm Laurel, and I just made this Salvadoran Charamuscas recipe recently. I was so excited to try this dessert, and I couldn't wait to share my experience with you.

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5 from 1 vote

Prep Time: 15

Cook Time: 30

Course: Dessert

Cuisine: Salvadoran

Keyword: Salvadoran Charamuscas Recipe

Servings: Servings

Calories: 358 kcal

Equipment

Large mixing bowl
small mixing bowl
Wooden popsicle sticks
Baking sheet

Ingredients

2 cups of masa harina corn flour
2 cups of warm water
1/2 cup of sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of vanilla extract
1/2 cup of butter or margarine
1/2 cup of vegetable shortening
1/2 cup of grated coconut optional
Wooden popsicle sticks

Instructions

In a large mixing bowl, combine the masa harina, warm water, sugar, ground cinnamon, and vanilla extract. Mix well until a dough forms.
In a separate bowl, cream together the butter/margarine and vegetable shortening until light and fluffy.
Gradually add the butter/shortening mixture to the dough and mix until well combined. Fold in the grated coconut (if using).
Divide the dough into 8 equal portions and shape each portion into a ball. Insert a wooden popsicle stick into each ball.
Freeze the dough balls for at least 1 hour or until firm.
Preheat your oven to 375°F (190°C).
Remove the Charamuscas from the freezer and bake for 25-30 minutes or until lightly golden brown.
Allow the Charamuscas to cool slightly before serving.

Notes

Tips and Tricks

Make sure the dough is well-mixed and free of lumps for the best texture.

If the dough is too dry, add a little more warm water. If it's too wet, add a little more masa Harina.

Freezing the dough before baking helps it hold its shape and prevents it from spreading too much.

If you don't have popsicle sticks, you can use wooden skewers or even toothpicks.

Nutrition

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