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Macaroons Recipe

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This recipe for Macaroons, by , is from The Barrette Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Getreu (Bev Trivanovich)

Category:
Category:

Ingredients:  
Ingredients:  
2 bags 14oz flaked coconut
1 can sweetened condensed milk
2 Tbsp sour cream
1 Tbsp heavy cream
1 tsp vanilla
Optional: pecan pieces

1 bag 7 oz of chocolate chips

Directions:
Directions:
Mix together first six ingredients making sure not to eat all the batter before cooking. Place on parchment paper using an ice cream scoop or tablespoon. They don’t spread so don’t worry about getting them too close together). Bake at 325 degrees F for 20 minutes. Let cool. (They’ll fall apart if you try to dip them before they’re cool enough).

Melt chocolate chips (I used semi sweet) and dip half the macaroon in the chocolate. Place on wax paper to set. The macaroons should probably be kept in the refrigerator.

Number Of Servings:
Number Of Servings:
2-4 dozen depending on size
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
My sister Bev sent this to me. Not sure where she got it. It is GLUTEN FREE - for those who need to know.

 

 

 

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