Macaroons
Portion Size: 1 macaroon
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (14 ounce) bag sweetened flaked coconut | |
| 1 (14 ounce) can sweetened condensed milk | |
| 2 tablespoon light sour cream | |
| 1 tablespoon heavy cream | |
| 1 teaspoon pure vanilla extract | |
| 12 ounce bag bittersweet chocolate, melted |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 325°F. | |
| 2 | Line baking sheets with parchment paper. | |
| 3 | In a large bowl, mix together coconut, milk, sour cream, heavy cream, and vanilla. | |
| 4 | Press into small ice cream scoop and drop onto baking sheets. | |
| 5 | Bake for 20 minutes. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 6 | Remove from oven and let cool. | |
| 7 | Dip ½ of each macaroon in melted chocolate. Place on tray lined with wax paper. | |
| 8 | Refrigerate for 20 minutes. | Chilled internal temperature maintained at 41°F. |
Posted in Desert Recipes
