Turning eggnog into condensed eggnog similar to sweetened condensed milk, make these Eggnog Macaroons decadently delicious and packed with amazing eggnog flavor.

 

Eggnog is like cilantro.  You either love it or hate it.  At least that’s been my experience.  I love it.  My husband, not so much.  I think it’s all the nutmeg.

 

I was even more convinced of this when we had a debate on the #SundaySupper Facebook group.  We were voting about what this event was going to be.  There was holiday drinks, cookies, or eggnog.

 

 

Since I was doing cookies for another event, I was rooting for holiday drinks.  I know eggnog can be trying at times.  It’s not easy to make a recipe based on something that is love or hate with most people.  I honestly haven’t heard someone say, “Eggnog?  It’s okay.”  It’s either, “Nope! Can’t stand it?” or “Can’t get enough of that delicious beverage!”

 

For me, I went down a few paths with this event.  I was going to make a cocktail.  Then I was going to bake some cookies.  Which I sort of did, but in a more unconventional format.

 

 

I don’t know why macaroons came into mind.  It’s definitely not something that comes to mind when you think of eggnog.  It’s something you associate with coconut, caramel, and maybe chocolate.  Most assuredly not eggnog.

 

But here’s the kicker.  I knew I could make sweetened condensed milk.  It’s sugar and milk that you simmer until thickened.  Simple as that.  Then I thought, “Why not try to make some condensed eggnog?”

 

 

Why wouldn’t that work?  It has sugar in it already.  It’s made from some sort of dairy product, right?  And eggs?  So, it could easily thicken and have the same consistency as sweetened condensed milk.  And it did.

 

So, yeah, sweetened condensed eggnog is a thing.  I highly recommend it.  It could easily be served by itself or used like a pastry cream.  I had issues trying not to eat the whole pan with a spoon.  It was delicious.

 

 

Just look at that golden color!  That’s all from the eggnog.  I had no idea when I started down this path that these macaroons would have such an intense color.  They’re almost too pretty to eat.  I said ALMOST!

 

And just because everything tastes better with chocolate, I dipped half of these in chocolate.  It’s not necessary and you could totally skip that part.  But they do look decadent, don’t they?  With that layer of chocolate surrounding that eggnog macaroon cookie.  I think I need to have another one…

 

What’s your thoughts on eggnog?  Love it?  Hate it?  Drink it or cook with it?

 

 

Eggnog Macaroons #SundaySupper

Turning eggnog into condensed eggnog similar to sweetened condensed milk, make these Eggnog Macaroons decadently delicious and packed with amazing eggnog flavor.

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Ingredients

• 2 cups eggnog
• 5 1/3 cups sweetened, baking coconut
• 1 large egg white
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg
• 2 cups semi-sweet or dark chocolate chips

Instructions

1. Place the eggnog in a saucepan and bring to a boil. Reduce heat to a low simmer and cook until reduced by almost half. (This took about 35 to 40 minutes for the eggnog). Cool completely.
2. Preheat oven to 325.
3. Combine the coconut with the egg white, vanilla, and nutmeg. Stir until combine before adding the condensed eggnog. Continuing stirring in the coconut is thoroughly coated with the eggnog.
4. Drop by tablespoons onto a baking sheet covered with a silpat or aluminum foil coated with cooking spray. Press lightly with your fingertips to flatten then out slightly.
5. Bake at 325 for 25 to 30 minutes or until golden brown around the edges and just set in the middle. (Carefully press the center of the cookie. If there’s too much give, then they’re not cooked enough.)
6. Remove from heat and cool in pan before moving to a rack to cool completely.
7. Place the chocolate in a microwave safe bowl and heat on high heat 1 minute. Stir the chocolate and if any large chips remain, microwave at 30 second intervals, stirring between each, until thoroughly melted.
8. Carefully dip half of each macaroon into the chocolate and place on parchment or silpat to allow the chocolate to set.