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YIELDS:

24 servings

PREP TIME:

0 hours 15 mins

COOK TIME:

0 hours 20 mins

TOTAL TIME:

0 hours 55 mins

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)

DIRECTIONS

1. Preheat oven to 325 degrees and line two baking sheets with a sipat, parchment paper or tin foil.

2. 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.

3. 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.

NOTE: So, why the name Candy or Cookie? Well, I’ve always assumed it was a cookie but my brother quickly corrected me with a lifted eyebrow, “It is candy. Just like a Mounds Bar.”  Hey was right..it did taste like candy.

So what did I do, I lighted up my next batch and used half unsweetened coconut and half sweetened and Ta Dah…cookie.  So, if you want that sweet candy like texture and taste, use 100% sweetened coconut.  Want more of a cookie (the texture is softer and it is less sweet),  use 50 percent sweetened and 50 percent unsweetened coconut. 

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 make it the perfect gift for neighbors and coworkers.  Enjoy.

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