I could not BE more excited to share these Irish cream macaroons!
Macaroons! Not macarons. Irish cream MACAROONS. I’m dying.
I’d actually love to make macarons in this flavor combination but my lack of patience and baking skill would totally halt that process. They would end up right in my recipe disasters.
Most of you know about my serious coconut obsession. Especially if you’ve been reading for years! It’s been around since I was a kid – the flavor, the texture, the real stuff, the fake stuff, the liquor – all of it. I have loved coconut for as long as I could remember.
The thing is that coconut is one of the foods that Eddie just can’t stand. It’s all in the texture! He actually loves the flavor of coconut but can’t do the texture, so I tend to stray from desserts with coconut on the regular. It’s that squeak-between-your-teeth texture that gets him.
Once you think about it, you can’t unthink it.
Right?! It’s squeaky.
And I really love Bailey’s too. It was one of the first liqueurs that I couldn’t wait to drink. My parents would always serve it with dessert on holidays and at parties and it just smelled so good. They would serve it over ice and some people would add it to coffee (but, uh, remember my major coffee aversion back in the day?) and it was one of those things that I couldn’t wait for when I turned 21.
I even made my own a few years ago. It’s super simple and if you make some now, it will be ready by the 17th!
It’s so much better than green beer. Seriously.
I was just dreaming of an Irish cream ganache. It has the slightest hint of Bailey’s. Along with the touch of almond extract that I add to the macaroons, the flavor is wonderful. YOU NEED THESE.
The macaroons are kind of… chewy. I live for it. And I used unsweetened shredded coconut because I love it! I always have the shredded on hand along with the big unsweetened flakes. Mother Lovett ONLY used the sweetened shredded coconut for her cookies and cakes, so I tend to keep that on hand too. I basically have every version of coconut in my pantry at all times.
For as long as I’ve been making coconut macaroons, I’ve stored them in the fridge. They taste SO good cold! And these are no different, because the ganache is perfect right out of the fridge.
After making the lucky charms confetti cupcakes last year, I fell in love with using edible gold leaf. It’s super gorgeous and I can find it on amazon, so I consider it to be accessible. It makes something bland and slightly boring look a bit fancy, so here I am adding it on top of the irish cream macaroons.
It’s kind of better than the end of the rainbow, right?!
Irish Cream Macaroons
Irish Cream Coconut Macaroons
Classic chewy, slightly gooey coconut macaroons dipped in an irish cream chocolate ganache. Easy to make and gluten free too!
1 1/3 cup unsweetened shredded coconut
3 tablespoons sugar
2 tablespoons almond flour
1 pinch of salt
2 large egg whites, (lightly beaten)
1 teaspoon vanilla extract
¼ teaspoon almond extract
irish cream ganache
6 ounces high-quality dark chocolate (chopped)
1/3 cup irish cream liqueur
1/3 cup heavy cream
edible gold leaf, (for decorating )
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.
adapted from taste of home
Please go make these ASAP.
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