- 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.
Reviews forMacaroon Fruit Dip
"I tried this recipe and my family absolutely loved it. I would definitely make it again."