- 24
- 20 mins
- 40 mins
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Ingredients
- 2 14-oz bags Sweetened Flaked Coconut
- 1 14-oz can Sweetened Condensed Milk
- 2 tbsp Sour Cream
- 1 tbsp Heavy Cream
- 11/2 tsp Pure Vanilla Extract, Mexican Vanilla preferred
- 12 oz Bittersweet Chocolate, melted
Preparation
Step 1
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
In a large bowl, mix together all ingredients until thoroughly combined.
Press dough into a soup spoon or small ice cream scoop and release onto the baking sheet.
Bake for 20 minutes. Remove from oven; let cool.
Dip one side of each macaroon in melted chocolate and place on a tray lined with wax paper.
Refrigerate for 20 minutes before serving.