Tres Leche Coconut Macaroons

Ingredients:

• 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

• 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.