{ The Apsolute Best Macaroon } Promise;)

You might have heard about these cookies, moist sweet with a crispy toasted shell and the chocolate just sends them over the edge. I watched an episode on that show "the Best of" & they featured a chef famous for "The Tres Leche Macaroon", translates to three milks (his name leaves me now because it's 2am & I'm exhausted and filled with coconut). These cookies are sure to please any macaroon lover like myself. Try them. This recipe makes 24 huge cookies or 30 still pretty big cookies.

Ingredients
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



Pour 3 bags of coconut flakes into a mixer bowl. I work with a 5-quart KitchenAid, 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.
With the mixer running, slowly add the fourth bag of coconut flakes. If you start out with all 4 bags in the bowl, the mix might pop over the edge of the bowl.

Mix for about 10-15 seconds until combined. Make sure all the ingredients are well distributed.

Preheat the oven to 325 degrees F. 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).

Heat up some chocolate chips in microwave for about 30 seconds and dip them in the bowl half way andplace on cooling rack to dry or drizzle on with a spoon. YUMMY!!