Tres Leches Coconut Macaroons

Karen Thiemermann Recipe

By Karen Thiemermann kmtaylor56

My husband came up with this recipe some years back. We sell them to several local businesses here in Austin. While we sell some of them un-dipped, the chocolate dipped version is most popular by far.

These are gluten-free cookies!!!

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:


14 oz. bags sweetenend coconut
2 can(s)
sweetened condensed milk
1/2 c
sour cream
2 Tbsp
heavy cream
1 Tbsp
mexican vanilla
3 lb
dipping chocolate, melted
Janet Tharpe

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Directions Step-By-Step

In largest mixing bowl, mix all ingredients till thoroughly combined.
Using a # 12 Disher,(scoop), gently scoop out batter and press into scoop.
Place on parchment or silicone lined baking sheet, one inch apart.
Bake at 350 degrees for 10-12 minutes. They should be nicely toasted and very fragrant.
Cool completely and if desired, dip halfway in melted chocolate and place on wax paper and into the freezer till dry.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy