GBBO MACAROON

Here is my interpretation of the technical challenge from episode 2 of GBBO's 11th season: the macaroon. I wanted to highlight the coconut that's foundational in the biscuit (cookie) recipe without resorting to any artificially flavored rums or other liquors. In addition, I wanted to include the signature chocolate drizzle across the top, without adding more syrup, so I elected to use cocoa powder. This is a true dessert drink, and while it is a smaller volume the richness is quite fulfilling. On your marks, get set, shake! Feel free to groan at the worst Dad mixology humor you've ever heard after reading that last sentence.

Note: Start the steps for this drink at least an hour and a half before you intend to drink it.


For the drink:

-5 tablespoons of shredded coconut

-1 1/2 oz Irish cream (Baileys)

-1/2 oz amaretto (Caffo Amaretto)

-1/2 oz creme de cacao (Tempus Fugit Creme de Cacao)


Garnish:

Cocoa Powder


Glassware:

Small Coupe


-To toast the shredded coconut, preheat your oven to 325 degrees. On a cookie sheet lay down a sheet of tin foil or a silicone baking mat and spread the coconut out evenly. Bake about 6 minutes or to desired degree of toasted.

-Allow the coconut to cool for at least an hour.

-While the coconut is cooling, make your stencil for garnishing the finished drink with cocoa powder. I traced the rim of my glass on a piece of card-stock and drew a larger circle around that. This allowed me to cut out the stencil so I could rest it on the glass. Inside the smaller circle, I used an X-Acto knife to cut very thin diagonal slits that the cocoa powder could fall through.

-After the coconut cools, pour 1 1/2 oz of Irish cream into a small bowl and add the coconut, ensuring all of it is in contact with the liquid. Leave to steep for about 15 minutes.

-Add the coconut/Irish cream infusion to a cocktail shaker with the amaretto and creme de cacao. Add ice until it's about 3/4 full.

-Shake 5-10 seconds until chilled.

-Pour through a Hawthorne and fine mesh strainer. Scoop out the ice from the cocktail shaker and pour the coconut into the fine mesh strainer above your glass. Press on the coconut with a rubber spatula or spoon to extract more liquid.

-Place your stencil over the glass and dust it with cocoa powder to form the signature macaroon drizzle pattern on top of your drink.

-Enjoy!



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