Coconut Macaroons

Hope and I learned a good lesson when cooking these macaroons. There is a difference between PARCHMENT paper and WAX paper. Supposedly wax paper can catch your oven on fire, but luckily this didn't happen. The final product looked a bit rough (I went a little chocolate crazy), but they tasted great.

2 (14-oz) bags of sweetened flaked coconut
1 (14-oz.) can sweetened condensed milk
2 tbsp. sour cream
1 tbsp. heavy cream
1 1/2 tsp. pure vanilla extract
3/4 lb. (12-oz.) bittersweet chocolate, melted

1.) Preheat oven to 325 degrees. Line baking sheets with PARCHMENT paper.
2.) In a large bowl, mix together all ingredients until thoroughly combined. Press dough into a soup spoon and release onto baking sheet. Bake for 20 min. Remove from oven; let cool.

3.) Dip one side of each macaroon in melted chocolate and place on a tray lined with WAX paper. Refrigerate for 20 min. before serving.

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