Orange-Chocolate Chip Macaroons (adapted from The Sweet Melissa Baking Book)
Makes about 3 dozen
14 ounces sweetened coconut
Zest of one orange
1 cup sugar
1/2 cup chocolate chips
3 egg whites
1. Preheat the oven to 325 degrees and line a baking sheet with parchment or foil.
2. Combine the coconut and orange zest in a large bowl and rub together with your fingers until the mixture is fluffy and uniform. Add the sugar and chocolate chips and stir to combine. Add the egg whites and mix with your hands until the mixture is uniform.
3. Scoop out the coconut mixture with a tablespoon, compacting the mixture into the scoop and then sliding each cookie onto the baking sheet, round side up. Repeat with the remaining coconut mixture. Bake 25-30 until the cookies are lightly browned.
4. Let cool completely before peeling the cookies off of the foil or parchment.
5. Store in an airtight container at room temperature for up to 3 days (the cookies will soften over time, which I think is a nice thing!), or freeze for up to three weeks wrapped in plastic and then foil.
Above, a photo of Tim, me, and Katy sipping wine at the wine and cheese fundraiser where I served a batch of these delicious macaroons. Everyone brought a bottle, we covered up the labels, and then we all tried to guess which wine was which - Tim managed to guess all of the wines! We also snacked on delicious cheeses from Cheeseboard - Delice d'Argental, Ewephoria, Swiss, Besace du Berger, Drunken Goat, Ossau-Iraty, and Cambozola. We also devoured this gorgeous fruit tart from my friend Erin:
I'm sending this post off to the These Chicks Cooked Link Party! I'm also sending these cookies off to the Cookie Party at the Secret Recipe Club.
Since I'm still too chicken to try my hand at French macaroons, these will be a great and tasty alternative!
ReplyDeleteWhat a great flavor for macaroons! Aaaaand, what a fun night of wine tasting and guessing :)
ReplyDeleteOh my gosh, SO easy! I want to make these immediately.
ReplyDeletedo you whip the eggwhites before adding?
ReplyDelete@ Anon: Nope, just put them in as is.
ReplyDeleteWow - these are crazy good! I just made a double batch for my niece's school function tomorrow. I didn't have any citrus in the house, so I used the 'buttery sweet dough' emulsion from King Arthur Flour instead (because it has citrusy undertones) and I don't miss the orange at all. I also added pecan pieces.
ReplyDeleteI also combined the egg whites and sugar to start, and added the coconut afterward...I found it easier to mix that way for the 2nd batch.