Toasted Coconut Fruit Dip

There was an absolutely fabulous fruit dip at the last work pot luck. I searched far and wide until I found the chef who brought it: Paul finally confessed and gave me the recipe. I was shocked at what he said it contained: sour cream, brown sugar, and macaroons. It certainly doesn't sound like sour cream would be very good with fruit, but it adds a subtle undertone to the dip.

My macaroons came with a layer of chocolate on the bottom. Of course, I did what anyone would do who is truly devoted to a creating a tasty way to eat fruit. I cut the macaroon off the top then ate the chocolate bottoms. All. Of. Them.

Yummy ginger snaps turn a healthy snack into a . . . well, it is still a tasty snack.

Toss it up with a bowl of small fruit for a fruit salad. Blueberries are a bit small to dip, so this is a great alternative way to have coconut flavored, creamy fruit.

Dad said the dip was good three different times. That is a pretty big compliment. The only higher praise anything could possibly receive is that it is "very, very good."


Toasted Coconut Fruit Dip

12 macaroons, crushed

1/4 C brown sugar

1 pint sour cream

Smash the macaroons and then mix in the brown sugar and sour cream. This works well with hard brown sugar if you let it sit a few hours in the fridge. The hard pieces will soften up and will stir right in.