Coconut Macaroon Recipe

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Chewy coconut macaroons with a hint of orange zest bring a nostalgic ambrosia-inspired flavor to this easy cookie recipe.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings cookies

Calories 105kcal

Cost $5

½ cup (1 stick) butter or lactose-free margarine, room temperature (Fleischmann's Unsalted is the only one I can find.
¾ cup Sugar
⅛ teaspoon Salt
2 teaspoons finely grated orange peel
3 large eggs
24 ounces sweetened flaked coconut (about 6 cups firmly packed. Small package of Baker's coconut is 14 oz. Get 2 packages!)

Position the rack in the center of the oven; preheat to 325°F. Line large rimmed baking sheets with parchment.
Using an electric mixer, beat butter or margarine in a large bowl until smooth. Add sugar and salt; beat until blended.
Beat in orange peel, then eggs.
Mix in the coconut by hand.
Drop batter onto sheets by tablespoonfuls, spacing 1½ inches apart.
Bake macaroons, one sheet at a time, until golden on the bottom and browned in spots, 25 to 30 minutes. (Slide parchment paper off the sheets, if you need to use the sheet for the next batch.) Cool completely on sheets.
Using a fork, drizzle chocolate over macaroons. Dry on parchment sheets until the chocolate is firm, at least 30 minutes.

Grate rind of 1/2 orange. Juice the 1/2 orange.
Melt margarine in small saucepan.
Whisk in Cocoa powder, water, orange juice and orange rind.
Add powdered sugar and whisk until smooth and the consistency of a melted chocolate.
You can easily add a few more drops of water or orange juice if the glaze is too thick. Alternately, if the glaze is too thin, add tablespoons of powdered sugar at a time, until you achieve a good consistency.

Pack in freezer containers, freeze up to 1 month.

Thaw in refrigerator.

General Baking Tips:

Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.

Always measure liquid ingredients with liquid measuring cup

Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.

Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.

Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.