Mara Moorhead's Coconut Macaroons
1 can sweetened condensed milk
1 Tbsp heavy cream
2 Tbsp sour cream
1 Tsp vanilla
2 14oz. bags sweetened shredded coconut
Chocolate for dipping (optional)
Preheat oven to 325 degrees. In bowl of stand mixer (or medium bowl) stir together milk, cream, sour cream and vanilla. Add shredded coconut and mix until combined. Drop rounded tablespoons onto parchment lined cookie sheet. Bake for 15-20 minutes until golden brown. Cool. Dip bottoms in melted chocolate then drizzle chocolate over top or dip half the cookie in melted chocolate or just enjoy them plain. Store in airtight container. Makes about 40 cookies.