Irish Cream Coconut Macaroons
User Reviews
5
Irish Cream Coconut Macaroons
Description
This recipe features coconut macaroons that are chewy and moist inside with a slightly crisp top, using shredded coconut as the base with almond flour to add structure. Egg whites are whipped with vanilla and almond extracts to bind the mixture while keeping it light. The mounds are shaped and baked at a moderate temperature until just beginning to brown, preserving tenderness.
After cooling, the macaroons are enhanced with an Irish cream ganache made by pouring warm cream and Irish cream liqueur over chopped dark chocolate and stirring until smooth. This coating adds a creamy, chocolatey layer with subtle Irish cream flavor that complements the coconut taste. Finishing them with edible gold leaf creates a refined, festive look suitable for special occasions.
These macaroons are ideal as a sweet treat for gatherings or as a distinctive dessert pairing coconut texture with Irish cream and chocolate overtones.
Ingredients
- 1 1/3 cup coconut unsweetened, shredded
- 3 tablespoons sugar
- 2 tablespoons almond flour
- 1 pinch salt
- 2 egg lightly beaten, large, white
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
irish cream ganache
- 6 ounces dark chocolate chopped, high-quality
- 1/3 cup Irish cream liqueur
- 1/3 cup heavy cream
- edible gold leaf for decorating
Instructions
- Preheat the oven to 325 degrees F.
- In a large bowl, stir together the coconut, sugar, flour and salt. In a small bowl, beat together the egg whites, vanilla and almond extracts. Add the egg whites to the coconut and stir well – you want all the coconut moistened.
- Use a melon baller or ice cream scoop to scoop out the coconut and place it in rounds on the baking sheet. You can also just use your hands!
- Bake the macaroons for 18 to 20 minutes, or until they are lightly golden brown. Let the macaroons cool completely. I even stick them in the fridge once they are cool. This is also when I stick the edible gold leaf on the macaroons!
- To make the ganache, place the chopped chocolate in a bowl. Heat the heavy cream and liqueur in a saucepan over medium-low heat. Heat just until it warms and bubbles appear on the edges. Remove from the heat and pour it over the chocolate. Let it sit for one minute, the stir until the chocolate is smooth. This may take 1 to 2 minutes for the chocolate to melt!
- Dip the bottoms of the macaroons into the chocolate ganache and place them on a piece of parchment paper to set. Drizzle the remaining ganache over the macaroons. Refrigerate the macaroons for 30 minutes or so (or store them in the fridge!) before eating.
Notes
- This recipe was adapted from Taste of Home to feature Irish cream ganache and almond flour for texture.
User Reviews
Overall Rating
5
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