Tres Leches Coconut Macaroons Recipe

How to make it

---

• Pour 3 bags of coconut flakes into a mixer bowl. I work with a 5-quart KitchenAid "Epicurean". If your mixer is smaller, you might want to consider cutting the recipe in half. You can also do the mixing by hand, with a strong spoon, in a large mixing bowl.
• Pour the condensed milk, sour cream, cream and vanilla on top of the coconut flakes.
• Turn the mixer to a slow speed.
• With the mixer running, slowly add the fourth bag of coconut flakes. If you start out with all 4 bags in the bowl, the paddle might throw some of the mix over the edge of the bowl.
• Mix for about 10-15 seconds until combined. Turn off the mixer. Scrape the paddle with a spatula and give the the batter a few turns to make sure all the ingredients are well distributed.
• Preheat the oven to 325 degrees F. Cover your sheet pans with parchment paper.
• Scoop out the macaroons and press slightly together - so they hold their shape when you drop them onto the sheet pan.
• Now place the sheet into the oven and bake for about 10-12 minutes. The bottoms of the macaroons should be lightly caramelized (medium-dark brown).
• ** Makes: 24 big (3.5 oz) macaroons. Use a #12 ice cream scoop.
• Dipping In Chocolate - Highly Recommended: For the dipping of these fabulous Tres Leches Coconut Macaroons, Chef recommends a dark dipping or molding chocolate. Good dipping chocolate can be melted in a microwave, or in a bowl over hot water. (Be careful not to get any steam into the chocolate - it will cause streaks.) Dip the cooled macaroons halfway into the chocolate and set them back onto a sheet pan covered with parchment. You can reuse the cool baking sheet.
• The dipped macaroons should be placed in a refrigerator, so the chocolate cools faster and preserves a shine.