Posted by: Jonjon | June 12, 2009

Macaroons – Coconut Macaroons 2 tres leches coconut macaroons 9/10

Macaroons – Coconut Macaroons 2 tres leches coconut macaroons 9/10

50% condensed milks, 3% sour cream, 1.5% heavy cream, 0.5% Mexican vanilla to coconut flakes


4 – 14 oz bags sweetened coconut flakes 1584g 158.4g
2 – 14 oz cans sweetened condensed milk 792g 79g
1/4 cup sour cream 60ml 6ml
2 Tablespoons heavy cream 30ml 3ml
1 Tablespoon Mexican vanilla 15ml 1.5ml

Pour 3 bags of coconut flakes into a mixer bowl. I work with a 5-quart KitchenAid “Epicurean”. If your mixer is smaller, you might want to consider cutting the recipe in half. You can also do the mixing by hand, with a strong spoon, in a large mixing bowl.
Pour the condensed milk, sour cream, cream and vanilla on top of the coconut flakes.
Turn the mixer to a slow speed.
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.
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.

The Baking Process

Preheat the oven to 325 degrees F (162C). Cover your sheet pans with parchment paper.
Scoop out the macaroons and press slightly together – so they hold their shape when you drop them onto the sheet pan.
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).

This was very good, as good as the previous coconut macaroon 1, but without the need of flour. I used normal vanilla.


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