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Coconut Macaroon Madness

A dessert frappé with a tropical touch, this drink is a blend of coconut and coffee flavors.

SERVINGS: 2
PREPARATION TIME: 3 MINUTES

Toast coconut flakes in 375°F oven or microwave until golden brown (about 10 – 15 minutes in oven, or 2 – 3 minutes in microwave). While  coconut flakes are toasting, whip 1/3 cup heavy cream with 2 tsp. sugar into whipped cream. Combine remaining ingredients in blender and blend well. Add in ice and blend until ice is in small pieces and ingredients are well blended. Pour frappé into two 8 oz. glasses, top with whipped cream and level off. Garnish with 1 tbsp. of toasted coconut each. Serve immediately.

Ingredients

FRAPPÉ

2 tbsp. S&D Espresso Coffee Extract
1/3 cup cream of coconut
1/3 cup half and half
1/3 tsp. coconut extract
1/3 tsp. vanilla extract
3 tbsp. granulated sugar
2 cups ice

GARNISH

1/3 cup heavy cream
2 tsp. granulated sugar
2 tbsp. coconut flakes, sweetened

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