So, no matter what you call it, it is good and since it has a long shelf life, travels well and is loved by everyone. I often bring it to parties and give as a gift. Put in small boxes or tins, or wrapped up in little cellophane candy bags, it makes the perfect gift for neighbors and coworkers.
These are incredibly easy to make and you can make batches of these pretty quickly. To get started, preheat the oven to 325 degrees F. Line two baking sheets with parchment paper or silpats.
In a large bowl, mix together all the ingredients except the chocolate. Mix thoroughly. Using a small ice cream scoop, press the mix into the scoop to create compact balls. Release them onto the baking sheet. Bake for 20 minutes. Remove from oven and let cool.
Add the chocolate to a large bowl and melt in the microwave in 30 second increments. Stir in between each round. Once smooth, it is ready. You can put the melted chocolate into a piping bag and create little sguiggly lines on the cookies, or pour a little from a spoon over the top of each cookie.
Alternatively, dip half the cookie into the chocolate. Be sure to see how I make my Chocolate Dipped Pistachio Macaroons (another family favorite). No matter which way you add a little chocolate, they are good! Place the macaroons back on the baking sheet and put in the fridge for 20 minutes to set the chocolate or you can leave them on the kitchen counter for at least an hour to let the chocolate set and harden. The freezer does a much better and quicker job.
When done, place on a platter and enjoy. Better yet, wrap them up and gift them to friends. Check out my Wrapping Candy, Nuts & Baked Goods post for ideas on wrapping these. If you like this recipe, be sure to check out some of my other favorite candy recipes.
Homemade Dark Chocolate Macadamia Nuts
Macaroons – Candy or Cookie?
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 14 Oz. Bags sweetened flake coconut (see my note)
- 1 14 Oz. Can sweetened condensed milk
- 2 Tbsp. Sour cream
- 1 Tbsp. Heavy cream
- 1 ½ Tsp. Pure vanilla extract
- 6 Oz. Bittersweet chocolate (melted)
Instructions
- Preheat oven to 325 degrees and line two baking sheets with a sipat, parchment paper or tin foil.
- In a large bowl, mix together all the ingredients except the chocolate. Mix thoroughly. Using a small ice cream scoop, press the mix into the scoop to create compact balls. Release them onto the baking sheet. Bake for 20 minutes. Remove from oven and let cool.
- Melt the chocolate right in a piping bag in the microwave in 30 second increments. Squeeze the bag gently to be sure everything is melted and smooth. Snip the end of the bag and pipe a swiggle on each macaroon. Place in refrigerator for 20 minutes so the chocolate sets up. Serve or box up as gifts.
