I could not be more excited to share these Irish cream macaroons!
Macaroons — not macarons. These are Irish cream macaroons, and they’re utterly delicious.
I’ve considered making macarons with this flavor, but my patience and baking skill make macaroons the clear winner here. These are easier, forgiving, and just as tasty.
If you’ve followed me for a while, you know I have a serious coconut obsession — the flavor, the texture, fresh or packaged, even coconut liqueur. I’ve loved coconut for as long as I can remember.
Coconut isn’t for everyone. My partner, for example, loves the flavor but can’t handle the texture — that little squeaky feeling between your teeth. Once you notice it, it’s hard to forget.
I also love Bailey’s Irish Cream. It was one of the first liqueurs I looked forward to trying — it’s sweet, creamy, and perfect with dessert or coffee. I even made homemade Irish cream a few years back; it’s simple to make and ready quickly if you want to try it yourself.
It’s so much better than green beer. Seriously.
I dreamed up an Irish cream ganache for these macaroons. The ganache adds a subtle Bailey’s flavor that complements the toasted coconut and the hint of almond extract in the macaroons. The combination is elegant and addictive — you need to try these.
The macaroons are chewy with a slightly gooey center — exactly how I like them. I use unsweetened shredded coconut for texture and flavor, though you can use sweetened shredded or larger flakes if you prefer. I keep several types of coconut in my pantry because I bake with it often.
I store these macaroons in the fridge; they taste fantastic cold, and the ganache sets beautifully when chilled.
I’ve also been using edible gold leaf for garnish. It makes these simple macaroons look a little fancy and special, and it’s an easy finishing touch if you want to dress them up.
Irish Cream Macaroons
Irish Cream Coconut Macaroons
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Ingredients
- 1 1/3 cup unsweetened shredded coconut
- 3 tablespoons sugar
- 2 tablespoons almond flour
- 1 pinch 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
Instructions
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Preheat the oven to 325 degrees F (163 degrees C).
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In a large bowl, combine the coconut, sugar, almond flour, and salt. In a small bowl, whisk the egg whites with the vanilla and almond extracts. Add the egg white mixture to the coconut and stir until all the coconut is moistened.
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Use a melon baller, small ice cream scoop, or your hands to portion the coconut mixture into rounds on a baking sheet lined with parchment.
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Bake for 18 to 20 minutes, or until the macaroons are lightly golden. Let them cool completely. Once cooled, you can chill them in the fridge and apply any edible gold leaf if using.
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To make the ganache, place the chopped chocolate in a bowl. In a small saucepan over medium-low heat, warm the heavy cream and Irish cream liqueur until it just begins to bubble at the edges. Pour the hot liquid over the chocolate, let sit for one minute, then stir until smooth.
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Dip the bottoms of the macaroons into the ganache and set them on parchment. Drizzle any remaining ganache over the tops. Refrigerate for about 30 minutes to set, or store the macaroons in the fridge until ready to serve.
Notes
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Please go make these ASAP.