April 10th, 2013 by carrie

Watch The Episode

Matt and I may have made them a little messy, but these are the best! Thank you to my dear friend Fritty for the amazing recipe.


  • 28 oz. shredded sweetened coconut
  • 14 oz. can sweetened condensed milk
  • 2 T sour cream
  • 1 T heavy cream
  • 2 tsp. vanilla
  • 12 oz. bittersweet chocolate (or whatever kind you like)


  1. Pre-heat oven to 325
  2. In a large bowl mix together the milk & 2 creams. Add the coconut, and mix until thoroughly combined. (I use my hands)
  3. Take 1 T of the mixture and press/roll into ball in your hand, drop onto lined cookie sheet (silpat, parchment, or wax paper). Pat w/ a fork a little to flatten.
  4. Bake 20-25 min. switching trays halfway through from top to bottom. Remove from oven when edges are golden, let cool 10 min, then move to rack to cool completely.
  5. Melt chocolate in a double boiler. Dip one side of each macaroon in the melted chocolate & place on tray lined w/ wax paper or silpat. Refrigerate for 20 minutes to set chocolate.