Irish Dessert name? 10 points best answer!!?!
Unsweetened shredded coconut is available in health food stores. You can also use sweetened shredded coconut (reduce the sugar in the recipe from 3/4 cup to 1 tablespoon). For the variations, pair the coconut with chocolate – chips or cocoa powder – to create rich combinations reminiscent of a candy bar. Makes about 1 1/2 dozen.
3/4 cup sugar
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.
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This is a recipe someone posted that said they got it from martha stewart. I know macaroons in the ball shape but all the irish recipes I found said to make them as a bar. There are tea cookies too but I did not see any with coconut not that you couldn't add it if you liked.
this might be it says to coat in topping of your choice could easily be coconut
1/2 cup whipping cream
1/4 cup unsalted butter
3 tablespoons sugar
8 ounces semisweet chocolate, chopped
1/4 cup Baileys' Irish cream
Combine cream, butter and sugar in a medium saucepan. Bring to a boil over medium heat. Remove from head.
Add chocolate, stirring until completely melted. (Don't put it on the heat or the chocolate will seize or scorch).
Stir in Baileys'. Chill mixture until firm, about 4 hours or overnight.
Shape into balls and roll in desired coatings to cover thoroughly. Chill.
Store in airtight container in the refrigerator.
Makes about 5 dozen truffles.
It may be Irish cream Puffs...
For the Cream Puffs:
1/2 cup butter
1 cup water
1 cup flour
1/4 teaspoon salt
In a medium saucepan heat water to boiling point.
Melt butter in hot water.
Add flour and salt all at once stir until mixture leaves sides of pan.
Remove from heat.
Add eggs one at a time beating thoroughly after each addition.
Drop by spoonfuls on a greased cookie sheet or you can use a pastry bag with a large star tip this will make smaller puffs).
Bake in preheated 400 degree oven 40-45 minutes.
Remove from oven and cool on a rack. Makes 12 medium cream puffs.
Fill cooled puffs with Bailey’s Cream Filling.
Drizzle with Bailey’s Chocolate Sauce (see recipe) and Carmel Sauce (optional)
Bailey’s Cream Filling
2 packages (3 ? – 3 ?) Instant Vanilla Pudding
3 cups (1 pint) heavy cream
1 cup Bailey’s Irish Cream
1 cup milk
In medium bowl, combine all ingredients.
Beat 3-4 minutes or until mixture thickens.
Fill Cream Puffs.
Serve with Bailey’s Chocolate Sauce.
Bailey’s Chocolate Sauce
? bag of Nestles Semi Sweet Chocolate Morsels.
1/2 cup of Bailey’s Irish Cream
Cover morsels with Bailey’s Cream and heat on stove till melted, drizzle over puffs.
Caramel Sauce (optional)
1 can Sweetened Condensed Milk
Put can of Sweetened Condensed Milk in saucepan cover with water and cook at a gentle simmer for 2 ? hours. (Make sure that can is ALWAYS covered with water.) Turn heat off after 2.5 hours, let can cool in water.
When can is cooled to the point where you can handle it, open and drizzle Caramel Sauce over Bailey’s Cream Puffs.