Printable Area
Meshugana Macaroon
Recipe courtesy Alie Ward and Georgia Hardstark 2010
- Total Time:
- 72 hr 5 min
- Prep:
- 5 min |
- Inactive Prep:
- 72 hr |
- Cook:
- --
- Level:
- Easy
- Yield:
- 1 drink
Ingredients
- 1 1/2 ounces vanilla-infused vodka, recipe follows
- 1 1/2 ounces coconut rum
- 1 teaspoon egg white
- 1 1/2 ounces coconut creme
- Splash vanilla extract
- Ice
- Chocolate sauce, for garnish
- Macaroon cookie, for garnish
- Vanilla-Infused Vodka
- 3 vanilla beans
- 6 ounces (3/4 cup) vodka
Directions
Combine the vodka, rum, coconut creme, egg white, vanilla extract, and ice together in a cocktail shaker and shake to incorporate.
Place the chocolate sauce in a plate. Rim the glass in the chocolate sauce and garnish with the macaroon cookie.
In a tall glass container, combine the vanilla beans and vodka. Cover and steep for 3 days.
Notes
Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.