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Tres Leche Coconut Macaroons

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Sunday, 13 December 2009 09:28


  • 4 - 14 oz bags sweetened coconut flakes
  • 2 - 14 oz cans sweetened condensed milk
  • 1/4 cup sour cream
  • 2 Tbs heavy cream
  • 1/2 Tbs vanilla extract
  • 1/2 Tbs almond extract

Chocolate Dipped Coconut Macaroons Coconut Macaroons Chocolate Dipped Coconut Macaroons 2

  • Preheat the oven to 325 degrees
  • Pour 3 bags of coconut flakes into a mixer bowl. I work with a large KitchenAid stand mixer; if your mixer is smaller, you might want to consider cutting the recipe in half.  You can also mix by hand with a strong spoon, in a large mixing bowl.
  • Pour the condensed milk, sour cream, cream, vanilla and almond on top of the coconut flakes.  Turn the mixer to a slow speed.
  • With the mixer running, slowly add the fourth bag of coconut flakes. If you start out with all 4 bags in the bowl, the paddle might throw some of the mix over the edge of the bowl.
  • Mix until combined, a minute or so.  when mixed well, scrape the paddle with a spatula and give the the batter a few turns to make sure all the ingredients are well distributed.
  • Scoop out the macaroons and press together into balls about an inch and a half around.  Place onto sheet pans lines with parchment paper lightly sprayed with cooking spray and slightly flatten balls.
  • Bake for about 10-12 minutes. The bottoms of the macaroons should be lightly caramelized.
  • Once the macaroons are completely cool, dip the bottoms in melted chocolate if desired.
  • Makes approximately 8 dozen bite sized cookies.


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