Tres Leches Coconut Macaroons


Karen Thiemermann Recipe

By Karen Thiemermann kmtaylor56


Rating:
Serves:
24-28
Prep Time:
Cook Time:
Comments:

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!!!

Ingredients

4
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

Directions Step-By-Step

1
In largest mixing bowl, mix all ingredients till thoroughly combined.
2
Using a # 12 Disher,(scoop), gently scoop out batter and press into scoop.
3
Place on parchment or silicone lined baking sheet, one inch apart.
4
Bake at 350 degrees for 10-12 minutes. They should be nicely toasted and very fragrant.
5
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


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15 Comments

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Straw's Kitchen CinCooks
Sep 17, 2012
yuuummmmmo
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Sep 17, 2012 - Bea L. shared this recipe with discussion groups: 6 and less CHATTERBOX
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Jul 21, 2011 - Karla Everett shared this recipe with discussion group: COCONUT LOVERS UNITE
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Apr 10, 2011 - Wendy Rusch shared a photo of this recipe. View photo