Chocolate Macaroons Recipe

24

Ingredients

2 (14-ounce) bags shredded coconut
1 (14-ounce) can sweetened condensed milk
2 Tablespoons sour cream
1 Tablespoon heavy cream
1 1/2 teaspoons vanilla
12 oz of bittersweet chocolate (I used Ghirardelli and mixed in a little bit of milk chocolate. I would assume any chocolate combination would do! Maybe next time I will do semi-sweet…)

Preparation

Step 1

Preheat the oven to 325.

Mix together in a large bowl the sweetened condensed milk, sour cream, heavy cream, and vanilla. Add the shredded coconut.Mix together. Make sure that all of the coconut is covered with the milk mixture. Use a cookie scoop and place mounds on parchment lined baking sheets or silicone lined baking sheets.

Bake at 325 degrees for 20 to 25 minutes or until the coconut is nicely browned. Cool completely on a cooling rack. Melt the chocolate in a double boiler. Dip the macaroon halfway. Let the chocolate harden in the fridge (on a wax paper lined jelly roll pan) at least 20 minutes before serving.