View Large Image Macaroons Recipe Get ingredients: 114 g (1/2 cup) butter (unsalted, any temperature) 61 g (1/4 cup) milk (any temperature) 58 g (1/4 cup) sour cream (any temperature) 29 g (1/3 cup) cocoa powder 243 g (3 cups) quick oats 1 g (1/8 tsp) salt 93 g (1 cup) shredded coconut (sweetened) 200 g (1 cup) sugar (white, granulated) 2 g (1/2 tsp) vanilla extract (pure) bowl (small) mixing bowl (medium) saucepan (large) cookie scoop (small, 1/8 cup) spatula whisk (large) parchment paper or silicone mat Lay a silicone mat (or about 1 foot of parchment paper) on the table. Add to small bowl: 29 g (1/3 cup) cocoa powder 1 g (1/8 tsp) salt Stir with a fork or spoon until combined (a few seconds). Set aside. Add to medium mixing bowl: 243 g (3 cups) quick oats 93 g (1 cup) shredded coconut Stir with a fork or spoon until combined (about 30 seconds). Set aside. Add to saucepan: 200 g (1 cup) sugar 114 g (1/2 cup) butter (chopped into about 4-8 pieces) 61 g (1/4 cup) milk 86 g (1/4 cup + 1/8 cup) sour cream Place the saucepan on the stove. Set heat to medium-high. Stir constantly with a spatula until the mixture comes to a rolling boil (about 4-6 minutes). Switch to using a whisk to stir instead of a spatula. Add to saucepan: cocoa mixture Whisk constantly for 2 minutes. Turn off the heat, but keep the saucepan on the stove. Switch to using the spatula to stir instead of the whisk. Add to saucepan: 2 g (1/2 tsp) vanilla extract oat mixture Stir with a spatula until the mixture is consistent in colour and texture (about 1 minute). Remove the saucepan from the heat. Using the cookie scoop, scoop the cookies onto the pastry mat. If the cookies are dry and crumbly, put the mixture back in the saucepan, add about 1/8 cup milk, place back on the stove at medium-high, and stir with a spatula until combined. Let cool at room temperature on the pastry mat for 5-10 minutes.
