Coconut Macaroons and Vanilla Bean Ice Cream Recipe

Coconut Macaroons and Vanilla Bean Ice Cream Recipe

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.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

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:

  1. 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:

  1. 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.

  2. 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.

  3. 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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