What I find in my cooking and baking is that sometimes amazing recipes come from unexpected places. I recently blogged about a recipe a woman got from her mother’s blender box. Sometimes I look at the back of a chocolate wrapper and steal that recipe for my own. And sometimes you are on a airplane traveling for business, catching up on your People magazines (fortunately it is official work reading) and you see a celebrity recipe and think “wow, that does look amazing!”
So, when the torn out macaroon recipe found its way to my dining room table later on that week, my husband innocently asked “oh, is this what you are baking this weekend?” (and for those who know me know that wasn’t a subtle hint, but a realistic question). He inspired me to give it a try.
Having never made macaroons before, I was a bit concerned, but optimistic when I revisited the short ingredient list. Coconut, sweetened condensed milk, sour cream, vanilla, cream, baked and dipped in chocolate I figured I could handle the challenge.
Let me start off by saying I am not sure I could have made this recipe without my cookie scoop so if you don’t have one, use this as your excuse to buy one. Also, don’t “save a step” by not dipping them in chocolate. The dish isn’t complete without it. Also, the recipe says it makes 24, well I got 40 (perhaps my scoop is small).
So 40 macaroons later my husband and I tried one and were speechless. So easy to make, yet SO good. They made their way into my office Monday (gone in minutes) as well as my husband’s office (gone in seconds). So, as people continue to ask me for the recipe, I thought I would divulge my unexpected source and share in my secret.
So, thank you to People magazine (and Jill Zarin of The New York Housewives) for this fantastic sweet treat!
CHOCOLATE COVERED MACAROONS
Makes 40 (although recipe says 24, if you use a larger ice cream scoop)
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
12 oz of bittersweet chocolate (I used Ghirardelli and mixed in a little bit of milk chocolate. I would assume any chocolate combination would do! Maybe next time I will do semi-sweet…)
Preheat the oven to 325.
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. Use a cookie scoop and place mounds on parchment lined baking sheets or silicone 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 in a double boiler. Dip the macaroon halfway. Let the chocolate harden in the fridge (on a wax paper lined jelly roll pan) at least 20 minutes before serving.