View Large Image Macaroons Recipe Get ingredients: 1.25 oz (5 tbsp) cocoa powder 1/8 tsp salt 3 oz (1 cup) shredded coconut (sweetened) 10.5 oz (3 cups) quick rolled oats 7 oz (1 cup) sugar (white, granulated) 4 oz (1/2 cup) butter (unsalted, any temperature) 2 oz (1/4 cup) milk 2 oz (1/4 cup) sour cream 1/2 tsp vanilla extract digital scale silicone pastry mat regular bowl medium mixing bowl large pot thermometer (or drinking glass) spatula large whisk small cookie scoop (1/8 cup) 1/2 tsp, 1/8 tsp Lay a silicone pastry mat (or about 1 foot of parchment paper) on the table. Add to regular bowl: 1.25 oz (5 tbsp) cocoa powder 1/8 tsp salt Stir with a fork until combined (a few seconds). Set aside. Add to medium mixing bowl: 10.5 oz (3 cups) oats 3 oz (1 cup) coconut Stir with a fork until combined (about 30 seconds). Set aside. If you don't have a thermometer, fill a drinking glass with cold water (but no ice). Set aside. Add to pot: 7 oz (1 cup) sugar 4 oz (1/2 cup) butter (chopped into about 4 pieces) 2 oz (1/4 cup) milk 3 oz (1/4 cup + 1/8 cup) sour cream Place the pot on the stove. Set the heat to medium-high. Stir with a spatula constantly until the mixture comes to a rolling boil (about 4-6 minutes). If it's a wide pot, you will see small pockets of erupting bubbles when it is ready. Attach the thermometer to the pot. Switch to using a whisk to stir instead of the spatula. Add to pot: cocoa mixture Stir with the whisk constantly until the temperature reaches 234° F (112° C). If you don't have a thermometer, hold the whisk above the glass of water until some of the chocolate drips from the whisk into the glass. If the chocolate forms into a ball, it's ready for the next step. If the chocolate is a swirl, it's not ready yet. Turn off the heat, but keep the pot on the stove. Switch to using the spatula to stir instead of the whisk. Add to pot: 1/2 tsp vanilla oat mixture Stir with the spatula until combined (about 1 minute). The mixture should look consistent in texture and colour throughout. Remove the pot from the heat. Using the cookie scoop, scoop the cookies onto the pastry mat. Let the cookies cool on the pastry mat for about 5-10 minutes.
