A Keepsake Cookie for The Holidays
While traveling around the western coast of Ireland and the Wild Atlantic Way, I stopped to have lunch at a farmhouse café. It was cute as a button and so pastoral that I wanted to stay all day but there was ground to cover. On my way out, I spied the most gorgeous looking coconut macaroons I have ever seen sitting near the register. They were plump, shaped like little hay stacks and had been baked until they were deep golden brown. I couldn’t resist. Crunchy on the outside and soft on the inside, they were my idea of a perfect macaroon. I dreamed about those macaroons, scoured Irish cookbooks for the recipe, even called my friend Mary O’Leary in Dublin to get me the recipe from the farm. She called. No dice. So I improvised from my recollections on how they tasted and theorized that Bailey’s Irish Cream was necessary to the original taste! I may have just hit on something. Now these are part of my keepsake cookies; make some for the holidays.
Bailey’s Irish Cream Coconut Macaroons
Makes about 2-1/2 dozen 1-1/2 inch macaroons
One 14 ounce can sweetened condensed milk
One 14 ounce bag sweetened coconut
¼ cup Bailey’s Irish Cream
4 tablespoons flour
2 large egg whites
Pinch of Salt
¼ teaspoon cream of tartar
Preheat oven to 375 F
Line baking pans with parchment paper. Set aside.
Combine the condensed milk, coconut and flour in a bowl and mix well. Beat the egg whites in a clean bowl, add salt and cream of tartar and beat until soft peaks form.
Fold the egg whites into the coconut mixture. Drop spoonful’s of the mixture onto the baking sheets, spacing them apart.
Bake for about 15-20 minutes until golden brown. They will burn easily so keep an eye on them.
Remove from the oven; allow to rest for a few minutes and transfer them to a cooling rack.