Monday, March 4

Orange Chocolate Macaroons

I've been having a major sweet tooth lately, and these macaroons (adapted from this recipe) easily satisfy my craving while only taking a short time to make. The large flaked coconut forms wonderfully crispy brown edges and crannies in every bite and makes for a less sugary cookie, which is a major upgrade from the sometimes overly sweet treats. I added some orange zest (from oranges given to me off my aunt's tree) and some semisweet chocolate for extra flavor and decadence. They're a great treat that look as good as they taste and leftovers hold in an airtight container for days.

Orange Chocolate Macaroons:
  • Combine 4 egg whites, 3 1/2 c. unsweetened coconut flakes, 3/4 c. sugar, 2 tsp. vanilla extract, and 1 pinch of kosher salt in a heatproof bowl.
  • Place the bowl over a pot of simmering water, making sure that the bowl doesn't actually touch the water.
  • Stir the coconut mixture for 6-8 minutes, or until the coconut mixture is sticky and hot.
  • Remove the bowl from the heat and add in 1 tsp. orange zest and stir again.
  • Let mixture sit for 15-30 minutes, then drop in large spoonfuls on a lined baking sheet.*
  • Bake in a 350F oven for 5 minutes, then rotate the baking sheet and lower the temperature to 325F.
  • Cook for another 12 minutes, or until cookies are golden brown.
  • Top each cookie with a small square of semisweet chocolate and return to the oven for another 3 minutes, or until chocolate is melted.
  • Let cookies to cool, then remove from the baking sheet and serve.**

Make one dozen cookies
*I used a silpat, but a lightly greased parchment paper would also work.
**Cookies can be stored in an airtight container for 4 days.