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.