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: