Drunken Coconut Macaroons

Coconut macaroons with a little something extra.

**Recipe yields 10- 12 macaroons




In a large bowl combine the coconut, condensed milk, vanilla, and baileys. Mix until combined and set aside. (NOTE: I know I mention flaked coconut in the video but the texture is a little grainy so use shredded coconut).

Next in a stand mixer or using a hand mixer in a large bowl, add the egg white and a pinch of salt. Mix on high speed until peaks have formed. (NOTE: it will look like whipped cream). At this point on medium to low speed add the sugar a little at a time until a glossy finish has formed. Add the egg whites to the coconut mixture and gentle fold in.

Next on a baking sheet lined with parchment paper, add the coconut mixture in 2 tbsp mounds. It’s probably best to use an ice cream scooper but you can also use clean hands.

Bake in the oven for 18-22 minutes or until golden brown. Let the macaroons cool to room temperature.

Next, there are 2 ways you can melt the chocolate. The best way is the double boiler method:

Take a medium size pot and fill it 1/2 way with water. Bring to a gentle simmer. Place a stainless steel or large glass mixing bowl on top of the pot (make sure the bowl is larger then the pot and the water does not boil over). Add the chocolate chips to the bowl and continuously stir for a few minutes until the chocolate is completely melted.

NOTE: (make sure no water or steam gets into the chocolate or else the chocolate will not melt correctly and you will have to start over with a new batch of chocolate.)

The 2nd method is to place the chocolate in a microwave safe bowl and microwave in 20-30 second intervals. Between each interval stir the chocolate for 30 seconds before microwaving again. Repeat the process until the chocolate is melted.

NOTE: (if you try this method, do not rush it the chocolate can burn very easily in the microwave. Take your time and go slow.)

Dip the bottom of each macaroon in the chocolate to cover then place on a separate baking sheet lined with parchment paper. Place the chocolate dipped macaroons in the freezer for about 20 minutes to allow the chocolate to harden.

Store in the fridge.


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