This year for my St. Patrick’s Day post, I knew I wanted to make something sweet that included my favorite Irish beer, Guinness stout. I had thought about brownies, or possibly a cake, but when I saw this recipe for macaroons with Guinness and a little chocolate, I had my recipe. You can find the original recipe in the current issue of Fine Cooking, one of my favorite magazines.
Macaroons are so easy to throw together than even a baking-challenged home cook like me can bake them. I bought both my bottle of Guinness and coconut at Trader Joe’s and the size and weight were a little off the amounts called for in the original recipe – but it worked. I also doubled the vanilla, being a huge vanilla fan, and, having eaten most of the dark chocolate bar, barely had the required 1/2 ounce called for in the recipe…
TIP: My macaroons baked faster than the suggested 25 minutes. Watch yours carefully.
- 1 11.2 ounce bottle of Guinness stout
- 8 ounces (1 cup) sweetened condensed milk
- 1 teaspoon vanilla
- ½ ounce dark chocolate, melted
- 12 ounces sweetened, shredded, dried coconut
- 2 large egg whites
- ¼ teaspoon kosher salt
- Position oven racks to top and bottom thirds of oven. Preheat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- Pour the Guinness into a saucepan and boil until syrupy and reduced to 3-4 tablespoons, about 15 minutes. Set aside.
- Combine the condensed milk and vanilla in a large bowl. Stir in the Guinness reduction and melted chocolate.
- Add the coconut and mix thoroughly.
- Beat the egg whites and salt with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
- Use a plastic spatula to fold the egg whites into the batter, then push the batter into a mound.
- Using wet hands or two wet spoons, gently form rounded tablespoon-sized balls and place on parchment paper about 1½ inches apart.
- Bake about 10 minutes, then switch sheets to other rack and also rotate them. Bake another 10 minutes and check for doneness. The cookies are done when they are golden brown on top and tan on the bottom.
- Allow to cool briefly in the sheets, then cool completely on racks.