Maple Bacon Whiskey Macaroons

The word of the month is “coagulant,” used here in a sentence: “Don’t you dare leave coconut out of this macaroon recipe because it is a coagulant and you will find yourself trying to bake puddles instead.”

I’ve learned my vocabulary lesson, and never have I been so thankful for the good ol’ Test Kitchen, where no one can hear me scream. 

My only excuse for leaving out coconut—the fibrous, flaky, obvious basis for the macaroon—is that I was letting my taste buds do the talking, and they weren’t sure a holiday treat that included whiskey, Iverstine Family Farms’ thick-cut bacon, fenugreek, and a drizzle of maple syrup actually needed anything else. 

The holidays aren’t about what you need, though, are they? It’s the season when we allow ourselves another sugary treat, a more generous bourbon pour, and a loud, shambling family sing-along with Bing Crosby and Danny Kaye. Resolve is for next year … so, yes, you should absolutely keep the coconut.

Suggested Pairing: Knob Creek or Four Roses bourbon, available at Calandro’s Select Cellars.

Maple Bacon Whiskey Macaroons

Yield: 24 macaroons

Ingredients

• 6 oz. thick-cut bacon
• 1, 14-oz. can of sweetened condensed milk
• 14 oz. sweetened coconut
• 2 tbsp. bourbon
• 1 + 1/2 tsp. ground fenugreek
• 2 egg whites
• 1 tbsp. kosher salt 
• For the maple glaze:
• 2 tbsp. maple syrup
• 1/2 cup confectioners’ sugar
• 2 tsp. water

Method

For the macaroons: 

1. Preheat oven to 350ºF. In a medium skillet, fry bacon over high heat until crisp. Drain on paper towels, then crumble into bits and set aside.
2. Pour 11 oz. condensed milk into a large mixing bowl, discarding the rest. Stir in coconut until fully combined. Then stir in bourbon, fenugreek, and bacon bits.
3. In a separate, smaller bowl, use a hand beater (or a stand mixer) to beat egg whites and salt over medium-high heat until stiff peaks form. Fold into the coconut and bacon mixture.
4. Line a large sheet pan (or two medium sheet pans) with parchment paper. With a small bowl of water and two spoons, portion out 2-inch balls of the batter, rewetting the spoons between portions.
5. Bake for 20–25 minutes, until macaroons are golden brown. Remove from oven and let cool slightly, then relocate the macaroons to a wire rack to come to room temperature.

For the maple glaze: In a small mixing bowl, stir all ingredients together to combine.  

To plate: Dip the top of each macaroon in the maple glaze, turning to coat tops evenly. Serve at room temperature.