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Macaroon Fruit Dip

 Macaroon Fruit Dip
I rely on make-ahead dishes like this when entertaining. Serving the dip in a pineapple shell makes for a pretty presentation. —Jean Forster, Elmhurst, Illinois
24 ServingsPrep: 5 min. + chilling


  • 2 cups (16 ounces) sour cream
  • 1/4 cup packed brown sugar
  • 1-1/2 cups crumbled macaroons
  • Assorted fresh fruit
  • Small macaroon cookies


  • In a large bowl, combine the sour cream, brown sugar and crumbled
  • cookies. Cover and refrigerate for 12 hours or overnight. Serve with
  • fruit and macaroons. Yield: 3 cups.