When I was catering full time I was always trying to find items to put on my menu that where a bit more unique than what everyone else had.  Not to mention I got tired of making the same things over and over again!   Macaroons where always a hit for weddings and Tres leches cake was first choice at Spanish themed fiestas.  Putting the two together seemed like a natural combination.  These macaroons are super moist and extra delicious with chocolate!  Even people that say they don’t care for coconut eat them up:) Enjoy!

Tres Leches Macaroons
  1. 2 ~ 14 ounce bags sweetened coconut flakes
  2. 1 ~ 14 ounce can sweetened condensed milk
  3. 2 tablespoons sour cream
  4. 1 tablespoon heavy cream
  5. 1 1/2 teaspoons pure vanilla extract
  6. 8- 12 ounces melted chocolate ( I usually melt cadbury bars in the microwave!)
  7. 1 square white baking chocolate
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  1. Preheat oven to 325. Cover 3 sheet pans with parchment paper.
  2. Mix coconut, condensed milk, sour cream, heavy cream and vanilla in a mixing bowl until well combined.
  3. Scoop the macaroons with an ice cream scoop or cookie dough scoop packed tightly so the macaroons hold their shape and place them on the lined cookie sheets 1 1/2 inches apart Bake for 10-12 minutes or a bit longer if you used a large scoop. The bottoms should be lightly caramelized and the tops should be toasted.
  4. Cool completely and dip half of each macaroon in melted chocolate and place back on the cookie sheet. For the drizzle melt white chocolate in a Ziploc bag then snip off a small corner:) Let cool in the fridge until chocolate is set. Store in a airtight container.
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