Coconut Macaroons - Tres Leches Recipe

Since I'm not making a whole lot of my Tres Leches Coconut Macaroons anymore, I thought I pass along this highly-successful recipe to folks who might want to build their own little (or huge) specialty food business around it. Don't be shy, try these fabulous cookies yourself, and if you don't break out in ecstatic "OMG"s and "God are they good"s...well, then you'd be different from everyone I've seen tasting these heavenly morsels.

It's a fairly easy business, too. You mix 'em, bake 'em, cool 'em, dip 'em, pack 'em, deliver 'em. All in all, 4 dozens take you about 2 hours. Sell them wholesale for $1.25 and count your profit. Not bad. (Now subtract the ones you've eaten yourself. Boy, YOU are bad.)

Let's make a couple dozens, shall we? If that's too much for you, simply cut the recipe in half.

• Sweetened coconut flakes (14 ozs) - get 4 bags of them.
• Sweetened condensed milk - take 2.
• Sour cream - quarter cup.
• Heavy cream - three tablespoons.
• Mexican vanilla - one tablespoon
• Or use any other quality vanilla extract.
• Did you notice the 3 milks?
• Oh, yeah - try to use Mexican vanilla, ok?
• What's next? Read on...

Mix everything together until well combined. That means, don't leave spots with too much vanilla or areas without enough moisture. Well. Combined. Excellent.

• Scoop out and press the batter firmly together.
• Place your cookies on the baking sheet leaving an inch or two space between them.
• Bake for about 12 minutes in a 350-degrees oven until they're lightly brown on top.
• Let the coconut macaroons cool before you dip them halfway in dark chocolate.
• Place in freezer for 10 minutes to let the chocolate harden.
• Eat. (But you knew that part already.)