Coconut Macaroons with KBS Chocolate Drizzle Recipe

Once again, we reached out to our ultra-talented culinary team for our latest ‘made with beer’ recipe. This one comes courtesy of our Catering Supervisor, Eddie, and it has everything you’d want in a recipe, 1) KBS 2) Chocolate 3) KBS. Read on to get our super-simple recipe for Coconut Macaroons with KBS Chocolate Drizzle:

Macaroon Ingredients

  • 5 ½ cups sweetened shredded coconut
  • 1 (14oz) can sweetened condensed milk
  • 2 tsp vanilla extract
  • 1 tsp almond extract

Directions

  1. Gather ingredients
  2. Set oven to 325 degrees Fahrenheit
  3. Line sheet tray with parchment paper and spray with nonstick cooking spray
  4. In a bowl, combine the coconut, sweetened condensed milk, almond, and vanilla extract; mix well.
  5. Using a cookie scoop, drop mounds of the coconut mixture onto the sheet trays, leaving about 1 1/2 inches between each.
  6. Bake for 10 to 12 minutes, or until lightly browned around the edges.
  7. Place the cookies on a rack to cool.

KBS Chocolate Drizzle

Ingredients:

  • 8 oz.  chocolate chips
  • ½ cup KBS

Directions:

In a double boiler combine chocolate with KBS. Stir until chocolate has melted and has developed a smooth texture.

Now you can dip or drizzle the chocolate over the cooled cookies. Have fun, enjoy!

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1 Comment on “Coconut Macaroons with KBS Chocolate Drizzle Recipe”
  1. I’m about 1/4 into my bottle now. I find the complexity and thickness of this liquid changes when the dram is poured and left for at least 20mins. I keep my whisky in a dark cool cupboard so I think the change to a warmer temperature helps this open up. This bottle was supposed to be kept for special occasions but I find drinking this 25 is a special occasion so it’s catch 22!! This is a cross between a Christmas cake and a Black Forest gateaux with extra cherries. You can sip this and chew it, splendid stuff

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