Happy Wednesday! You’re halfway to the weekend, and we’re celebrating! Whether it’s with Coconut Macaroon Sundaes or Toasted Almond Cocktails, this week’s treats are extra sweet! Enjoy!
YUM!
Light, fluffy coconut, cool ice cream, then chocolate sauce, raspberries, and whipped cream on top. You deserve this.
Coconut Macaroon Sundaes
Ingredients:
For the Coconut Macaroons:
2 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
Pinch of salt
For the Sundaes:
Vanilla or chocolate ice cream
Fresh raspberries
Chocolate sauce (optional)
Whipped cream (optional)
Sliced almonds or coconut flakes for garnish (optional)
Instructions:
1. Prepare the Coconut Macaroons:
Preheat your oven to 325°F.
In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt. Stir until well combined.
Using a spoon or cookie scoop, form the coconut mixture into small mounds and place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for about 15-20 minutes, or until the macaroons are golden brown on the edges.
Remove from the oven and let them cool completely on the baking sheet.
2. Assemble the Sundaes:
Once the coconut macaroons have cooled, scoop some ice cream into serving bowls or glasses.
Place a coconut macaroon on top of each scoop of ice cream.
If desired, drizzle chocolate sauce over the sundaes.
Optionally, add a dollop of whipped cream on top.
Garnish with raspberries, sliced almonds, or coconut flakes, if using. YUM!
CHEERS!
A cool coffee and almond cocktail to celebrate with friends or just enjoy an evening nightcap watching your favorite shows. . .
Toasted Almond Cocktail
