Bourbon-Pecan Macaroon Bombe

Oxmoor House
For the soft coconut macaroon cookies in this recipe, we used two 13.75-ounce packages of Archway cookies.
10 to 12 servings


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4 1/2 cups soft coconut macaroon cookie crumbs (about 23 cookies)
1/4 cup bourbon
Vegetable cooking spray
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed
1 cup pecan pieces, toasted


Place cookie crumbs in a large bowl. Drizzle bourbon over crumbs. Toss well, and let crumbs soak 30 minutes.

Coat a 9-cup mold or large mixing bowl with cooking spray, and line with plastic wrap. Press bourbon-soaked cookie crumbs into prepared mold, forming a shell; set aside.

Combine cream cheese and sweetened condensed milk in a bowl; beat at medium speed of an electric mixer until smooth. Fold in whipped topping and pecans. Spoon mixture into cookie shell. Cover and freeze until firm.

Invert frozen bombe onto a chilled serving platter. Place a damp, warm towel around mold. Remove mold, and peel off plastic wrap. Slice bombe into wedges, and serve with Quick Caramel Sauce.

Created date

October 2003