IRISH Cream COCONUT MACAROONS
2/3 cup sweetened condensed milk (i.e. Eagle Brand ~ NOT evaporated)
1 TB Bailey's Irish Cream Liqueur
3-1/4 cups shredded coconut
1 tsp vanilla extract
1/2 tsp almond extract
green candied or maraschino cherries, cut in half
shamrock sprinkles (optional)
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about 3/4 cup powdered sugar
Bailey's Irish Cream Liqueur (about 1-2 TB)
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Preheat oven to 350. Cover baking sheets with parchment paper.
Mix together condensed milk, coconut, Irish Cream and flavorings. (If it seems a little too sticky, you can add a little more coconut.) Drop by tablespoons, about 1” apart on baking sheets. I slightly dampen my fingers and press each one together so they're more compact. Press a cherry half into the top of each cookie (that should flatten them a little).
Bake for 8-12 minutes (my oven needs 10-11 minutes), or until delicately browned around the edges and bottoms. Let them cool (and firm up) a few minutes on the pan, before removing to rack or paper to cool. I drizzle the glaze on the hot cookies, so it's more translucent. If you want a white glaze, drizzle it on the cooled cookies. Makes about 2 to 2-1/2 dozen.
GLAZE: Put the powdered sugar into a small bowl and gradually whisk in the Bailey's Irish Cream until it's a thick, smooth drizzle consistency. (You can adjust consistency by adding more sugar or Bailey's). I drizzle it around the cherry (so it "glues" the cherry down). I also put just a few mini-shamrock sprinkles on top.