Macaroon Jill Zarin - cooking recipe

Ingredients

2 (14 ounce) bags sweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
2 tablespoons sour cream
1 tablespoon heavy cream
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
1 (12 ounce) bag semisweet chocolate or (12 ounce) bag bittersweet chocolate

Preparation

Preheat oven to 325 degrees.
Mix coconut, milk, sour cream, heavy cream, almond extract and vanilla extract.
Form into small round balls.
Lay onto parchment paper-lined cookie sheets.
Bake for 25-30 minutes.
Let cookies cool.
Double boil chocolate chips and dip half of macaroon into chocolate.