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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
24
Chef Keem's Tres Leches Coconut Macaroons
Description
I am terrible. The popular coconut macaroon/condensed milk recipe found on shredded coconut bags was not rich enough for me. So, a few years ago, I set out to create the most sinful version I could come up with: I added heavy cream and sour cream to the standard recipe. And for an extra little twist I used Mexican vanilla instead of the regular extract.
Now we had three milks in the recipe - condensed milk, cream, sour cream - and, voila!, a tres leches version was born.
The sour cream adds another benefit aside from more richness: it solidifies through baking and provides a bit more structure to the cookie.
After cooling, you might want to dip the macaroons halfway (or all the way) in melted chocolate. Use a good-quality dipping chocolate, not that nasty almond bark, ok?
add to shopping list Ingredients
56 ozs sweetened coconut flakes (4/14 ozs bags)
2 cans Sweetened Condensed Milk
1/4 cup sour cream
3 Tblsp Heavy Cream
1 Tblsp Mexican vanilla
Preparation
Combine all ingredients in a large mixing bowl by hand (literally, or use a big spoon), or use a 6-qt counter top mixer. If this batch is too big for you (or your mixer) simply cut it in half.
Make sure that the creams and the vanilla are well-blended throughout the batter.
Using a Nr. 12 scoop with a thumb lever, portion out the batter on a parchment-lined cookie sheet pan.
Pack the batter firmly into the scoop so the macaroon won't fall apart during baking.
Now, there's a lot of flexibility in this procedure. You may use smaller scoops or a table spoon, or simply drop a mount on the cookie sheet (it will spread more if you don't pack it into a scoop). You could even spread the entire batter on a sheet pan, if you wanted to. It will all come out very good once you've baked it to a golden brown top.
I use the aforementioned Nr. 12 scoop for nice and big macaroons. You'll get about 24-27 out of a full recipe, depending how firm you pack the batter.
For the full recipe, you'll need one full-sheet or two half-sheet cookie pans. Place the raw macaroons about one inch apart on the pan.
Bake your macaroons in a 325 degrees oven until the bottoms and tops are caramelized. Remember, there are no raw ingredients that NEED to be cooked. So it's up to you how brown you like your cookies. The browning creates a nice flavor and makes them hold together, of course. Baking time is about 12-15 minutes.
Post a Question or Comment
blog comments powered by DisqusReviews
5/10/10
Theresa111 says:
chef brings us another tasty delight. A coconut macaroon with three kinds of sweet milk. Plus there is the chocolate, too. :D
5/10/10
Thank you so much for your comment and rating, Theresa. :)
