Aunt Linda's Coconut Macaroons
1 300 mL can of sweetened condensed milk
4 1/2 cups shredded coconut (I used half sweetened and half unsweetened)
3 tablespoons sour cream
1 teaspoon vanilla
Preheat oven to 325 degrees. Mix ingredients until combined. Scoop by rounded tablespoonful onto parchment lined baking sheets. Bake for about 15 minutes until golden brown and set. Transfer to a rack to cool.
Makes 45-50 macaroons.
|Super simple ingredients|
|Fresh out of the oven|
I made the macaroons to bring to a girls get together over the weekend but I thought they needed to be gussied up a little bit. A little chocolate never hurt anything, right? I melted about half a cup of chocolate chips in the microwave and put the melted chocolate into a small zip top bag, cut off a bit in the corner, and used it as a quick fix piping bag.
I like coconut but I didn't think I was going to like these nearly as much as I did. They were a huge hit with the girls too. At one point I may have asked how many macaroons was too many macaroons. The response I heard was "I've already had four...". I would say that's a sign of a good recipe. They were crunchy and crispy around the edges and on the bottoms but the middle stayed so nice and chewy. They were sweet without being too sweet. All in all, a great result. Thanks Aunt Linda - you were right. These are certainly worth making again and again.
Do you have any favorite (easy) family recipes?