Coconut Macaroons are wonderful for dessert. They are even better when served cocktail style. This recipe yields a lightly sweetened, creamy smooth and frothy drink. You could even dial down the white chocolate liqueur to 1/2 ounce so more coconut flavor shines through.
I highly suggest using a creamy white chocolate liqueur such as Godiva rather than something like clear crème de cacao.
Coconut Macaroon Rum – recipe by Cheri Loughlin
1-1/2 ounce Shellback Silver Rum
3/4 ounce White Chocolate Liqueur
1/2 ounce Cream of Coconut
2 ounces Half & Half
Shredded Coconut Garnish
Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with shredded coconut on top.
Coconut Macaroon Cocktail
Recipe and photo by Cheri Loughlin of The Intoxicologist. This recipe was commissioned by Shellback Rum representatives.
- 1-1/2 ounce Shellback Silver Rum
- 3/4 ounce White Chocolate Liqueur
- 1/2 ounce Cream of Coconut
- 2 ounces Half & Half
- Shredded Coconut Garnish
- Combine liquids in cocktail shaker with ice. Shake to blend and chill. Strain into chilled cocktail glass. Garnish with shredded coconut on top.
This recipe was commissioned by Shellback Rum representatives as part of The Intoxicologist Corporate Mixology program. Find more Shellback Rum recipes here.
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All content ©2015 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist
Cheri Loughlin is the Omaha writer and photographer behind www.intoxicologist.net and author of Cocktails with a Tryst: An Affair with Mixology and Seduction. You can email Cheri with comments and questions at email@example.com.