Lunch: Coconut Macaroons Served on Vanilla Bean Ice Cream

Recipe created by Brian Malarkey, Oceanaire Seafood Room, San Diego, California. Try other Samoas Girl Scout Cookie recipes created by restaurant chefs in San Diego.

Ingredients

1 bottle Dr. Pepper
2 tbsp. sugar
1 oz. gingerroot
1/2 tsp. orange zest

Instructions

To make the syrup: Combine all of the ingredients in a small sauce pot, except for the orange zest, and reduce until you have 1/3 cup; strain and let cool to room temperature. After the syrup has cooled, add the orange zest to infuse the Dr. Pepper with the subtle citrus flavor.
To make the macaroons: Combine the ingredients in a mixing bowl and form into four hockey-puck-like objects. On a small sheet tray sprayed with nonstick spray, bake the macaroons at 350 degrees until lightly golden brown on the edges. Let rest at room temperature for about 10 minutes. Place the ice cream on top of the macaroons and drizzle with the Dr. Pepper and Ginger Syrup.

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