How To Make Coconut Macaroons and Vanilla Bean Ice Cream
Brimming with luscious flavors, sweet coconut macaroons are topped with creamy vanilla bean ice cream and Dr. Pepper-Ginger syrup for a heavenly treat.
Serves:
Ingredients
For Syrup:
- 1bottleDr. Pepper
- 2tbspsugar
- 1ozgingerroot
- ½tsporange zest
For Macaroons:
- 3cupscoconut
- ½boxsamoa cookies
- ¾cupcondensed Milk
- 3dropsvanilla extract
- 1scoopvanilla bean ice cream,for topping
Instructions
Syrup:
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Combine all of the ingredients in a small saucepot, except for the orange zest, and reduce until ⅓ cup remains; strain and let cool to room temperature. After the syrup has cooled, add the orange zest to infuse Dr. Pepper with the subtle citrus flavor.
Macaroons:
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Combine the ingredients in a mixing bowl and form into 4 hockey-puck-like objects. On a small sheet tray sprayed with nonstick spray, bake the macaroons at 350 degrees F until lightly golden brown on the edges.
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Let rest at room temperature for about 10 minutes. Place the ice cream on top of the macaroons and drizzle with Dr. Pepper and Ginger Syrup.
-
Serve and enjoy.
Nutrition
- Calories: 562.91kcal
- Fat: 31.91g
- Saturated Fat: 26.08g
- Trans Fat: 0.09g
- Monounsaturated Fat: 3.14g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 65.37g
- Fiber: 5.88g
- Sugar: 54.44g
- Protein: 8.06g
- Cholesterol: 23.12mg
- Sodium: 139.46mg
- Calcium: 205.33mg
- Potassium: 512.50mg
- Iron: 1.83mg
- Vitamin A: 52.53µg
- Vitamin C: 4.34mg
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