I am running out the door, but I wanted to share this recipe for Chocolate Covered Macaroons before Passover has come and gone. We are on our way to Sonoma to try The Fremont Diner and wander around. This weekend is our last carefree weekend before we leave California. By carefree I mean, a weekend with no events, parties, or obligations. It is a gorgeous sunny California spring day, so we are going to head out and enjoy it.
This recipe for Chocolate Covered Macaroons came from People Magazine of all places. I figured it must be good if it comes from a real-life desperate housewife! And they really are something special. The sour cream balances the sweetness from the coconut and these are my new favorite macaroon recipe. They are so easy to make. If you want to make it even simpler, skip the chocolate. But really, why would anyone want to skip that? Thanks Jill!
2 (14-ounce) bags shredded coconut
1 (14-ounce) can sweetened condensed milk
2 Tablespoons sour cream
1 Tablespoon heavy cream
1 1/2 teaspoons vanilla
1 1/2 cups milk chocolate chips (I used the most gorgeous Callebaut chocolate chips)
1 1/2 cups dark chocolate chips
Mix together in a large bowl the sweetened condensed milk, sour cream, heavy cream, and vanilla.
Add the shredded coconut.
Mix together. Make sure that all of the coconut is covered with the milk mixture. It takes a bit of elbow grease to get it all covered.
Use an ice cream scoop and place mounds on parchment lined baking sheets.
Bake at 325 degrees for 20 to 25 minutes or until the coconut is nicely browned. Cool completely on a cooling rack.
Melt the chocolate. I like to use the microwave for this, but you can also melt it using a double boiler. Dip the macaroon halfway. Let the chocolate harden in the fridge.