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.