Tres Leches Coconut Macaroons

By cuznvin

We'll make 24 big (3.5 oz) macaroons. Use a #12 ice cream scoop.

Ingredients

• 28 oz sweetened coconut flakes
• 28 oz macaroon coconut
• 2 - 14 oz cans sweetened condensed milk
• 1/4 cup sour cream
• 2 Tablespoons heavy cream
• 1 Tablespoon Mexican vanilla

Preparation

Step 1

Combine in mixer (paddle) or by hand with a spatula until well blended.
Use any size ice cream scoop to make half spheres on a parchment-lined baking sheet, 1 inch apart.

Bake at a moderate (325 degrees F) temperature on the middle rack in the oven, until you see dark brown tips on the top of light brown macaroons, about 10 minutes.
They should be "underbaked" in the center - there's no ingredient that needs to be fully cooked.

These things are incredibly good the way they are, but if you want to go overboard - and I think you should - dip them in dark chocolate.