Coconut Macaroons – a delicious recipe with condensed milk, heavy cream, sour cream, vanilla, coconut, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325.
2
In bowl of stand mixer stir together milk, cream, sour cream and vanilla. Add shredded coconut and mix until combined. Drop rounded tablespoon onto parchment lined cookie sheet. Bake for 15 - 20 minutes until golden brown. Cool.
3
Dip bottoms in melted chocolate then drizzle chocolate over top or dip half the cookie in melted chocolate or just enjoy them plain.
4
Store in airtight container.
5
Easter Nests:
6
Place shredded coconut into ziplock bag. Add a few drops of green food coloring. Seal bag and shake until color is dispensed. Add more color until desired shade of green is reached. Follow recipe above. Place a large scoop of mixture onto parchment lined cookie sheet. Lightly moisten back of scoop and press into center of mixture to make an indentation. Dampen fingers and pinch edges to make a nest shape. Bake as above. When cooled, fill with Easter treats.
88
kcal
Calories
5
g
Fat
6
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 can sweetened condensed milk, 1 tablespoon heavy cream, 1 tablespoon sour cream, 2 teaspoons vanilla or almond extract, and more.
Yes, Coconut Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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