I could not be more excited to share these Irish cream macaroons. They are chewy, coconut-packed, dipped in a smooth Irish cream chocolate ganache, and just fancy enough to feel special without being difficult to make.
Macaroons, not macarons. These Irish cream coconut macaroons are the kind of dessert that looks impressive but comes together with simple ingredients and very little fuss. If you love coconut desserts, dark chocolate, and a subtle hint of Irish cream liqueur, this recipe is exactly the treat you want on your baking list.
Macarons in this flavor combination would be lovely too, but macaroons are much easier, more forgiving, and wonderfully satisfying. They have crisp golden edges, a soft and slightly gooey center, and that classic coconut chew that makes every bite feel rich and nostalgic.
Coconut has always been one of those flavors that people either adore or avoid. For coconut lovers, it is all about the texture and aroma: the sweet, toasty flavor, the chewy strands, and the way it pairs so well with chocolate. In these macaroons, unsweetened shredded coconut gives the cookies plenty of structure without making them overly sweet.
The texture is part of the charm. These are not dry or crumbly macaroons. They are moist, chewy, and just a little gooey in the middle. The almond extract adds a delicate bakery-style flavor, while vanilla rounds everything out. A pinch of salt keeps the sweetness balanced and helps the chocolate ganache shine.
Irish cream brings a cozy dessert flavor to the ganache. It is creamy, lightly sweet, and rich enough to make the chocolate feel extra luxurious. The flavor is present but not overpowering, so the macaroons still taste like coconut first, with a smooth chocolate finish and a gentle Irish cream note.
It’s so much better than green beer. Seriously.
The Irish cream ganache is simple: chopped dark chocolate, heavy cream, and Irish cream liqueur. Warm the cream and liqueur just until bubbles appear around the edges, pour it over the chocolate, and stir until glossy and smooth. Once the macaroons are cooled, dip the bottoms into the ganache and drizzle a little more over the top.
These coconut macaroons are also gluten free as written, thanks to almond flour instead of traditional wheat flour. The almond flour helps bind the mixture and works beautifully with the almond extract. The result is a tender cookie with great flavor and a naturally rich texture.
For the best flavor and texture, store the finished macaroons in the refrigerator. They taste wonderful cold, and the ganache sets into the perfect chocolate coating. The chilled coconut center stays chewy and soft, while the chocolate adds a clean, rich bite. They are lovely for holidays, parties, dessert trays, or anytime you want a quick coconut chocolate treat.
If you want to decorate them, edible gold leaf makes the macaroons look extra festive. It is completely optional, but it adds a beautiful finish and turns a simple coconut cookie into something that feels a little more elegant. You can skip it and still have a delicious dessert.
These Irish cream macaroons are easy, pretty, chewy, chocolatey, and full of coconut flavor. If you are looking for a simple homemade dessert with a little celebration built in, this recipe is a fantastic choice.
Irish Cream Macaroons
Irish Cream Coconut Macaroons
Ingredients
- 1 1/3 cup unsweetened shredded coconut
- 3 tablespoons sugar
- 2 tablespoons almond flour
- 1 pinch of salt
- 2 large egg whites, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Irish Cream Ganache
- 6 ounces high-quality dark chocolate, chopped
- 1/3 cup Irish cream liqueur
- 1/3 cup heavy cream
- edible gold leaf, for decorating
Instructions
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Preheat the oven to 325 degrees F.
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In a large bowl, stir together the coconut, sugar, almond flour, and salt. In a small bowl, whisk the egg whites with the vanilla extract and almond extract. Add the egg white mixture to the coconut mixture and stir until all the coconut is evenly moistened.
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Use a melon baller, small ice cream scoop, or your hands to shape the coconut mixture into rounded mounds. Place them on a baking sheet.
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Bake for 18 to 20 minutes, or until the macaroons are lightly golden brown. Let them cool completely. If using edible gold leaf, add it once the macaroons are cool.
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To make the ganache, place the chopped dark chocolate in a bowl. Heat the heavy cream and Irish cream liqueur in a saucepan over medium-low heat just until warm and small bubbles appear around the edges. Remove from the heat and pour the mixture over the chocolate. Let it sit for 1 minute, then stir until smooth and glossy. This may take 1 to 2 minutes.
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Dip the bottoms of the cooled macaroons into the ganache and place them on parchment paper to set. Drizzle the remaining ganache over the tops. Refrigerate for about 30 minutes before serving, or store the macaroons in the refrigerator.
Notes
Please make these Irish cream coconut macaroons as soon as you can. They are simple, chewy, chocolate-dipped, and absolutely worth keeping in the fridge for a sweet bite whenever you want one.