| Macaroons | ||||
| Makes about 40 cookies | ||||
| Ingredients | ||||
| 28 oz | (2 bags) sweetened coconut flakes |
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| 14 oz | (1 can) sweetened condensed milk | |||
| 3 tbls | sour cream | |||
| 1 tbls | heavy whipping cream | |||
| 1 tbls | vanilla extract | |||
| ________ | ||||
| 1 1/2 cups | chocolate chips, melted (optional) | |||
| 2 tbls | shortening, butter flavored | |||
| Directions | ||||
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Preheat the oven to 325̊. In a mixer equipped with a beater, combine 1 bag of the coconut flakes and all the rest of the ingredients. Mix on the slowest speed for about 20 seconds until combined. With the mixer still running, slowly add the other bag of coconut flakes. Mix for another 20 seconds or so. Turn off the mixer and fold the mixture a few times by hand (please use a spatula) to ensure that the ingredients are well distributed. Cover 2 cookie sheets with parchment paper. Using a medium cookie scoop (the one with the spring release thingy), scoop out the mixture pressing it lightly into the scoop. Drop them onto the sheet pan. It's ok if the coconut oozes out here and there, that creates the crunchy edges when you bake them. Bake at 325̊ for 16 to 18 minutes until lightly browned on top and the bottom is a medium-dark brown; you want those crispy edges. Remove the sheet pans from the oven and slide the parchment paper (with all the macaroons along for the ride) onto cooling racks. While the cookies are cooling, make the chocolate drizzle. Throw the chocolate chips and shortening in a medium Pyrex measuring cup. Microwave them for 30 seconds, give it a stir with a knife, and then continue nuking them in 30 second intervals and stirring until the chocolate is runny. Pour the chocolate over the cookies. You don’t want to completely smother them, just make them pretty and leave some of that coconut showing. If your chocolate starts getting less drizzly, microwave it for another 15 seconds to get it drizzly again. Let the cookies cool so everything sets up. |
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