Oh hey! We've been cooking our buns off in the test kitchen, so my after-work baking sessions have waned. It's sad—sniff!—but don't fret! I've been dreaming up easy no-cook desserts as a result, like this coconut macaroon ice cream cakelette. There's something so delicious and sneaky about a chic treat you can (quickly) whip up at home in time for a family meal or impromptu dinner party. It's what gives savvy hostesses that je ne said quoi!
Coconut macaroons are the secret ingredient for these cakes. They're just soft and sticky enough to mold into any shape you'd like! I pressed them into a muffin tin to make these cakelettes but you can also go large-format by using a tart pan (like I did here for this Chocolate Macaroon Tart). I decided to fill my cakelettes with mango sorbet and shaved dark chocolate—a macaron flavor combination that was super popular when I was living in Paris—but feel free to swap in any ice cream or sorbet flavor you'd like. Here's how you make em...
COCONUT-MANGO MACAROON ICE CREAM CAKELETTES
1 (8-ounce) container coconut macaroons
1 pint mango sorbet
Shaved dark chocolate, for garnish (optional)
1. For each cake, press about 8 coconut macaroons into the bottom and up the sides of an ungreased muffin tin cup, pressing and smoothing the macaroons together to form a solid base. Use a pairing knife to gently release the shell (or flip the cupcake pan upside down and tap to release). Repeat to make 4 shells.
2. Fill each shell with 1 scoop mango sorbet and garnish with shaved dark chocolate.