There’s pretty much nothing that can’t be reinvented or reimagined. Eggnog is no different. And since macaroons are a Christmas tradition for some, why not combine the two and see how crazy we can get? In reality, macaroons provide the perfect vehicle for classic eggnog ingredients: nutmeg and bourbon.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from The Macaroon Bible by Dan Cohen. Photography by Alice Gao. © 2013.
- One 14-ounce can sweetened condensed milk
- 2 tablespoons Maker’s Mark or your favorite bourbon
- 1⁄4 teaspoon vanilla extract
- 1⁄4 teaspoon ground nutmeg
- Pinch of ground cinnamon
- One 14-ounce bag sweetened shredded coconut
- 2 large egg whites
- 1⁄4 teaspoon kosher salt
- 1 whole nutmeg
- Preheat the oven to 350°F with a rack in the center of the oven. Line a baking sheet with parchment.
- In an extra-large bowl, measure out 101⁄2 ounces by weight of the condensed milk. If you don’t have a scale, use approximately 8 ounces (1 cup) by liquid measure. Add the Maker’s Mark, vanilla, ground nutmeg and cinnamon and incorporate with a rubber spatula. Add the coconut and combine until thoroughly mixed.
- Add the egg whites and salt to the bowl of a stand mixer (or small bowl if you’re using a hand beater) and whip on medium-high until very stiff peaks form, 21⁄2 to 3 minutes.
- Using a rubber spatula, gently fold the egg whites into the coconut mixture. After it’s combined, push the mixture into one big blob to make it easier for you to portion out the macaroons.
- Dip 2 spoons into a small bowl of water, shake them off, form the mixture into balls approximately 11⁄2 inches in diameter, and place them on the baking sheet about 1 inch apart. (You can also form them by hand, but be sure to wet your fingers frequently.)
- Place the sheet into the oven to bake for 24 minutes. After about 19 minutes, start checking for coloring. Look for an even, light golden color and for the undersides to be nicely tanned. These macaroons will darken a bit more quickly than normal, so keep a close eye on them.
- Remove from the oven and transfer the macaroons to a cooling rack to let cool completely.
- Garnish with a few passes of freshly grated nutmeg before serving. The macaroons will keep at room temperature for 3 to 5 days, for about 3 weeks in an airtight container in the fridge, and for a few months if stored in an airtight container in the freezer.