We southerners love ambrosia, a mélange of sliced juicy-sweet oranges and grated coconut. The sweet salad has been a part of southern Christmas traditions for the better part of two centuries, and I thought it would be fun to use the coconut-orange combo in a new way. I added some finely grated orange peel to classic coconut macaroons, then drizzled the cookies with bittersweet chocolate for a festive finish.
成分
Makes about 45
Step 1
Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
Step 2
Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.
Step 3
Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.
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Reviews (96)
Back to TopMade as written and they were excellent. They get carmelized on the bottom and a bit on top but chewy in the center.
llk73
Grand Rapid, MI
6/6/2021
These are great cookies. I made them four days ago and they still taste fresh, which is great for holiday cookie plates. They were very simple to make. The only thing I would point out was that I found the orange flavor to be very mild, even after adding an extra teaspoon of zest. They were still delicious.
kathrynamyconn
Northern NY
12/16/2016
They'rre perfect ! Was afraid would fall apart, as I was spooning them in the pan, but came out as the perfect macaroon, not to mention the taste :-)
izabelle67
Vancouver, BC CANADA
5/1/2015
easy to make and a real crowd-pleaser. I used Ghirardelli baking chips, which worked wonderfully. The grated orange peel makes all the difference.
Patphd
Manchester, NH
12/18/2014
伟大的食谱我wife and I loved them, BUT I am a bit of a stickler on details. The only detail missing on this recipe is conventional or convection oven. FYI it's conventional that works best, convection drys out the macaroons. Simple to make and delicious. Thanks epic urious.
ChefJoshua
Ontario
11/6/2014
Quite good. One note--if you're using heavy-duty baking sheets 20 minutes is too long! I overbaked my first trayful, but the others turned out lovely!
sitagaki
4/26/2014
I didn't have 6 cups of coconut so I halved the recipe and instead of drizzling chocolate on top I added 1/4 cup semi-sweet chocolate chips. The recipe turned out wonderfully. These macaroons are not too sweet and have a lovely texture that along with the citrus and chocolate flavours really makes a fantastic macaroon! So delicious!
calgarychiquita
Canmore, AB
4/14/2014
Wonderful-- I have made these a couple of years in a row. Given that its just me & my hubby I halved the recipe and it turned out great. Next year might cut it to a third, as it really makes a lot!
bbeers
Seattle, WA
12/30/2013
Absolutely perfect! I did not change a thing as the results are heavenly. The orange zest takes these to the next level, and the hint of almond and chocolate...brilliant! If you are a macaroon fan, you must try these.
MacDougall1
长岛
12/22/2013
These were ever so good with the orange zest and almond flavoring. Carmalized crunchy on the outside with soft buttery coconutty goodness in the center. This will be a new family Christmas favorite. Didn't add the chocolate as I didn't want to compete with what flavors that are already fantabulous!
Angel42001
Los Angeles, Ca
12/15/2013
This is the best macaroon I've ever had. I followed the recipe exactly, except used Silpats instead of parchment to line the cookie sheets. The recipe made 55 one-tablespoon cookies rather than the 45 promised, and we will scarf every single one! The macaroons are crisp on the outside and develop caramelized bottoms during baking. Irresistible. I drizzled them with melted chocolate as the recipe directs, and that's delicious, but I agree with the reviewers who advise that the chocolate is wholly unnecessary.
cdooley
Dallas, TX
12/12/2013
Oh, I forgot to add that I used unsweetened flaked coconut and added perhaps two tablespoons of sugar to compensate. Very good flavor!
Anonymous
Santa Fe
5/24/2013
I halved this recipe successfully, using 2 eggs, which may have been 1/2 an egg too much. Most of the macaroons held together in a nice mound; a few spread out a bit in the oven. The fresh orange peel is what set these apart! And the trick with the fork, for drizzling the chocolate, was new to me and worked very well. Good crunch on the macaroons if you let them brown. Yummers!
Anonymous
Santa Fe
5/24/2013
I can't leave well enough alone and almost always have to play with a recipe. As other reviewers suggested, I toasted half the coconut, added some almond extract and dipped instead of drizzled but I dipped the tops. For over 20 years the favorite Passover dessert was my Mom's flourless nut cake. This has replaced it. I just tease them though and don't bring enough to satisfy everyone so that they have to have Mom's cake too. Actually, I just love these so much that I have to hold some back for myself. Now, instead of waiting for Passover I have these about once a month and it never gets old. I continue to experiment and will probably end up bringing a few different versions to the next Seder.
wingerone
Pen Argyl, PA
4/15/2013
So easy, so delicious, so pretty! I, too, added a bit of vanilla, per someone's suggestion, and I would do that again. Made some on Silpat and some on parchment. All great. A mini ice cream scoop made the perfect size.
jeanneandlisa
Palm Springs, CA
4/1/2013
