Chef Keem’s Chocolate-dipped Tres Leches Coconut Macaroons. These rich macaroons are great without chocolate, too. But why bother, right? Given the choice – wouldn’t you vote for chocolate-dipped macaroons?
- 4 – 14 oz bags sweetened coconut flakes
- 2 – 14 oz cans sweetened condensed milk
- 1/4 cup sour cream
- 2 Tablespoons heavy cream
- 1 Tablespoon Mexican vanilla
2. Pour the condensed milk, sour cream, cream and vanilla on top of the coconut flakes.
3. Turn the mixer to a slow speed.
4. With the mixer running, slowly add the fourth bag of coconut flakes. If you start out with all 4 bags in the bowl, the paddle might throw some of the mix over the edge of the bowl.
5. Mix for about 10-15 seconds until combined. Turn off the mixer. Scrape the paddle with a spatula and give the the batter a few turns to make sure all the ingredients are well distributed.
6. Preheat the oven to 325 degrees F. Cover your sheet pans with parchment paper.
7. Scoop out the macaroons and press slightly together – so they hold their shape when you drop them onto the sheet pan.
8. Now place the sheet into the oven and bake for about 10-12 minutes. The bottoms of the macaroons should be lightly caramelized (medium-dark brown).
9. ** Makes: 24 big (3.5 oz) macaroons. Use a #12 ice cream scoop.
Dipping In Chocolate – Highly Recommended: For the dipping of these fabulous Tres Leches Coconut Macaroons, Chef recommends a dark dipping or molding chocolate. Good dipping chocolate can be melted in a microwave, or in a bowl over hot water. (Be careful not to get any steam into the chocolate – it will cause streaks.) Dip the cooled macaroons halfway into the chocolate and set them back onto a sheet pan covered with parchment. You can reuse the cool baking sheet.
The dipped macaroons should be placed in a refrigerator, so the chocolate cools faster and preserves a shine.