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


Steps:Directions: Critical Control Point /Quality Assurance
1Preheat oven to 325°F.  
2Line baking sheets with parchment paper.
3In a large bowl, mix together coconut, milk, sour cream, heavy cream, and vanilla.
4Press into small ice cream scoop and drop onto baking sheets.
5Bake for 20 minutes.Cook until internal temperature reaches 165°F for 15 seconds.
6Remove from oven and let cool.
7Dip ½ of each macaroon in melted chocolate. Place on tray lined with wax paper.
8Refrigerate for 20 minutes.Chilled internal temperature maintained at 41°F.
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Jacqueline Larson M.S., R.D.N. and Associates