Thursday, May 13, 2010

Amazing Coconut Macaroons

I found this recipe on Kay Whitt's blog when I was searching for inspiration for my next sewing project. They are still the best I have ever eaten. Try not to over indulge. It is hard to only eat one...

Tres Leches Coconut Macaroons
Recipe yields 24 large
4 14-ounce bags sweetened coconut flakes
2 14 ounce cans sweetened condensed milk
1/4 cup sour cream
2 tablespoons heavy cream
1 Tablespoon vanilla
1 to 2 packages high quality dark chocolate (I used Hershey's Special Dark Chocolate)
Preheat oven to 325 degrees. Cover cookie sheets with parchment paper. Mix half of the recipe together at a time by placing a bag and a half of coconut in a mixer bowl, along with one half of the remaining ingredients. Mix slowly with a paddle attachment. Once all of the ingredients are well blended, add the remaining half bag of coconut. Mix in and empty the bowl into a very large bowl. Mix the other half of the ingredients in the same way. Add it to the already mixed portion. Use the ice cream scoop and lightly pack the ingredients together so that the macaroon holds together nicely during baking. Place onto the cookie sheets and bake. I was able to place two sheets into my oven on different shelves, so I changed their position halfway through baking to keep the browning even. The original recipe says to bake for a total of 10-12 minutes, but I found I needed longer. I baked for 10 minutes, then moved my pans, and set the timer again for 10 more minutes. You will know when they are done when the bottoms are nicely browned and the tops are lightly toasted. Remove them from the pans to cool on a rack. Once they are completely cooled, they can be dipped in chocolate.

Melt the chocolate in a medium bowl in the microwave, stirring after each minute until just melted. Dip the cooled macaroons halfway into the chocolate, then place back onto baking sheets covered with parchment and set in the refrigerator or freezer until the chocolate is set.

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