The crispy toasted coconut exterior is deliciously addictive. I can’t decide if I prefer them plain or dipped in chocolate- so I dip half of them in chocolate and leave the other half plain.
Ingredients
Instructions
- Preheat the oven to 325℉ and line two baking sheets with parchment paper.
- In a large bowl, mix together the sweetened condensed milk, sour cream, heavy cream, vanilla, and salt.
- Add the shredded coconut and mix until all of the coconut is coated with the condensed milk mixture.
- Use an ice cream scoop to drop mounds of the coconut mixture onto the baking sheets. Roll each mound into a ball.
- Bake for 30 to 35 minutes, or until the coconut is nicely browned. If you prefer to have chocolate dipped macaroons, cool completely before dipping them into the melted chocolate.
- If you plan to dip your macaroons in chocolate, melt the chocolate chips in a medium microwave safe bowl. I use the microwave at 50% power stirring every 30 seconds until the chips are melted and smooth. You can also melt the chocolate using a double boiler. Dip each macaroon halfway into the melted chocolate, then place back onto the parchment lined baking sheet. Transfer the baking sheet to the fridge to let the chocolate harden for 15 minutes before serving.
