The fresh caramelized bananas, rum, and banana liqueur add a brand new level of decadence to this traditional coconut and almond cookie! There's just a hint of cinnamon, and the sweetness of the banana mixed with the coconut is like taking a trip to an exotic tropical island- especially when those flavors of the subtle rum and liqueur hits your taste buds! I finished these with a drizzle of melted butterscotch chips, just to really add finesse, and that last hint of caramel flavor. I guarantee you've never had macaroons like these before!!!
***These are a "Red's original"!
Yield: About 20-22 Macaroons
2 T. unsalted butter
1/2 t. ground cinnamon
1/4 cup packed brown sugar
Rum (Dark preferred, but can use Light)
2 whole bananas (sliced)
1 egg white (lightly whisked)
1/4 t. salt
1- 14oz. bag of shredded coconut
1 cup butterscotch chips
1) In a saute pan, melt the butter on medium heat. Add the cinnamon and brown sugar- stir together. Add a "splash" of the rum and banana liqueur, and then add the bananas. The sauce should become nice and thick- "caramel like". **This sauce cooks quickly! Only 3-5 minutes total time. Remove the sauce from heat, and allow to cool to room temp.
2) Preheat oven to 300F or 325F. Line 2 sheet trays with parchment or a silpat.
In a mixing bowl, lightly whisk the egg white until a bit frothy. Add the salt and the bag of shredded coconut.
Using a spoon, begin to smash up the bananas in the caramel sauce, (you want to have small bits of the banana mixed in with the coconut.) Add the smashed banana and sauce into the bowl with the coconut. Mix together well- making sure to break up any clumps of coconut. If the mixture seems too sticky or loose, just add in a bit more coconut!
(You want the mixture to just be able to hold together when you place the mixture on the sheet tray.) ***If you're feeling saucy- add another "splash" of rum! (Sshhh....I won't tell!)
Using a small scoop or tablespoon, begin placing the mixture on the prepped sheet trays. When you are done scooping, take your clean hand, dip your fingers in water, and shake off excess. Using that hand, go over all of the scooped out cookies and just shape the mixture a bit to compact it together so that it holds it's shape when baking. (Don't press down, but just kind of press around the sides to keep the nice "mound" shape of the cookies.) ***Dipping your fingers in water helps to prevent the mixture from sticking to your hands.
3) Place the cookies in the oven @ 300F for 20-30 minutes. You don't want to over bake these, so when they start getting golden brown around the edges, go ahead and remove them from the oven. (This is also why I baked these at a lower temperature.) Allow to cool.
4) Melt about 1 cup of butterscotch chips in a double boiler or the microwave, and temper. Using a pastry bag, lightly drizzle over the tops of the finished macaroons. Allow the drizzle to set up. Store in an airtight container, place in decorative bags to give away, or simply enjoy!! Seriously yumlicious!!