Coconut Macaroons

Isn't it funny how you can discover new things about your spouse, even after being married for a while? For instance, it's only been in the last few years that I've uncovered my husband's love of coconut. If something smells or tastes like coconut, or really contains it in any way, it's a pretty sure bet that he'll like it. And since noticing Scott's preference, it seems my whole family has taken to coconut. SO, I'm always on the lookout for good coconut recipes, because it's a fine line that divides the good ones from the bad ones. A good recipe has to take into account the texture of coconut meat, if it's being used, and allow you to enjoy the uncompromising stick-to-your-ribs goodness of coconut. It also needs to showcase an authentic coconut flavor, one that reminds you why you love coconut. We made these macaroons for our Christmas gifts, and I loved that they were easy enough for our whole family to do without giving me an anxiety attack. I found the recipe on Chef Keem's blog, HERE. I was thinking this would be great for a little Easter treat: some coconut, some chocolate...



Coconut Macaroons

4- 14oz bags sweetened coconut flakes
2- 14oz cans sweetened condensed milk
1/4 cup sour cream
2 Tbs heavy cream
1 Tbs vanilla

Add 3 bags of conconut, milk, sour cream, heavy cream, and vanilla in mixer. Mix until combined. Slowly add in fourth bag of coconut, and mix on low for about 30 seconds. Scoop with an ice cream or cookie scoop onto a greased cookie sheet. Bake at 325 degrees for about 15 minutes until macaroons are golden brown with dark brown tips. Let cool. Melt chocolate over low heat. Dip macaroons halfway in, then let set up on wax paper.