Preparation / Directions:
Preheat oven to 300 degrees F. Prepare a 1-quart souffle dish with a 2-1/2-inch buttered foil collar. Spread the cookie crumbs in a shallow baking pan and toast for 20 minutes, stirring once. Cool.
In a large bowl, combine the egg yolks, eggs and sugar. Beat on high speed until thick and fluffy and the sugar is dissolved, about 6 minutes. Continue beating, gradually adding the liqueur. By hand, fold in the whipped cream and 1 cup of the macaroon crumbs.
Gently spoon the souffle into the prepared souffle dish and freeze for at least 4 to 6 hours.
Serve topped with additional whipped cream and remaining 1/2 cup cookie crumbs.
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