ORANGE COCONUT MACAROONS DRIZZLED IN CHOCOLATE
This is a match made in heaven. Fresh orange zest in coconut macaroons with chocolate! I made these with citrus thinking of spring and it was for my Passover dinner since there is no leavening in them. It was a big hit! Store in an airtight container at room temperature for 2 to 3 days.
Provided by Nicole G
Categories Desserts Cookies Macaroon Recipes
Time 1h2m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Mix flaked coconut, sweetened condensed milk, orange juice, orange zest, and vanilla extract together in a large bowl.
- Place egg whites and salt in a large bowl; beat with an electric mixer until stiff peaks form. Fold into the coconut mixture. Drop tablespoonfuls of the mixture onto the lined baking sheets.
- Bake in the preheated oven until golden brown, about 30 minutes. Transfer to a wire rack to cool.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 90 seconds.
- Dip the bottom of the cooled macaroons into the melted chocolate and set back on the parchment paper. Drizzle remaining chocolate on top. Cool until chocolate hardens, about 10 minutes.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 22.9 g, Cholesterol 5.6 mg, Fat 9 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 80.7 mg, Sugar 19.7 g
ORANGE-COCONUT MACAROONS WITH CHOCOLATE
Chocolate-drizzled macaroons pair orange juice and zest with grated coconut. Don't confuse these tasty treats with French macarons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper, and set aside. Using your hands, mix together the coconut and orange juice in a large bowl, then mix in zest; set aside.
- Put egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until frothy. Beat in sugar, 2 or 3 tablespoons at a time. Raise speed to high; beat until stiff, shiny peaks form.
- Fold coconut mixture into egg whites with a rubber spatula. Using your hands or a 1 1/2-inch (1-tablespoon-capacity) ice-cream scoop, drop dough rounds onto lined baking sheets, 1 inch apart.
- Bake, switching positions of sheets and rotating about halfway through, until tops of the macaroons are golden brown, 15 to 18 minutes. Let cookies cool on sheets on wire racks. Gently loosen cookies from parchment.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Using a small spoon, drizzle chocolate over macaroons. Let stand until chocolate is set, about 20 minutes.
ORANGE COCONUT MACAROONS
Steps:
- Preheat oven to 325 degrees. Place the coconut in a medium bowl. Wash and zest the oranges and mince the zest well. Squeeze the juice from the oranges, strain, and sprinkle half of it over the coconut. Toss well. Gradually sprinkle on more orange juice, a teaspoon at a time, tossing well with the coconut. Stop adding juice when the coconut is just moist enough to hold a snowball. Do not overmoisten. Mix in grated orange zest and set aside.
- Place egg whites and salt in the bowl of an electric mixer and beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down the side of the bowl, beating until stiff and shiny. Remove from machine and fold in the coconut. Drop by heaping tablespoons onto parchment lined baking sheets and form each into a little mound with moistened fingers. Bake at 325 for 1012 minutes until cookies are set and tips are browned. Remove from oven and let cool on rack in pans for 5 minutes, then use spatula to remove cookies from pans and let cool directly on rack. When cookies are cool, melt chocolate in small metal bowl over gently simmering water. Dip bottom of each cookie into melted chocolate and place on cookie sheet lined with parchment of wax paper. Allow chocolate harden and then serve.
WE'RE SWEET ON THESE ORANGE-CHOCOLATE COCONUT MACAROONS
Macaroons make everything better (and they're gluten-free, too)
Provided by Alicia Tyler
Number Of Ingredients 7
Steps:
- Preheat the oven to 325ºF. Line a large baking sheet with parchment paper. Place the egg whites in a large bowl. Beat with an electric mixer (fitted with the whisk attachment) until soft peaks form. Stir in the coconut, honey, orange juice, orange zest, and vanilla. Roll the mixture into balls and place on the baking sheet at least 1 inch apart. Bake for 20-25 minutes, rotating the pan once halfway through, until lightly brown and set. Cool completely. Melt the chocolate in a double boiler. Dip the macaroons in the melted chocolate. (You can dip the tops, the bottoms, the sides at an angle-any way you'd like. Don't coat the entire macaroon in chocolate though.) Refrigerate for 25-30 minutes or until the chocolate sets. Store in an airtight container in the refrigerator or freezer Recipe courtesy of Paleo Mag
ORANGE-COCONUT MACAROONS RECIPE
Macaroons that taste like creamsicles? What could be bad?!
Provided by Simone Miller
Yield Makes 18 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a medium bowl, beat the egg whites until medium peaks form.
- In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
- Fold the egg whites into the coconut mixture.
- Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
- Bake for 25-30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
ORANGE-COCONUT MACAROONS
The dough for these orange-coconut macaroons is made in a food processor and dropped by teaspoons onto baking sheets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Process granulated sugar and orange zest in a food processor until combined, about 3 minutes. Add almond paste; process 1 minute. Add egg whites, orange juice, confectioners' sugar, flour, half of the coconut, and the salt; process 1 minute. Remove blade, scraping batter into bowl with a rubber spatula. Stir in remaining coconut.
- Drop rounded teaspoons of batter on to baking sheets lined with parchment paper, spacing about 2 inches apart. Bake macaroons until the edges start to turn brown, about 25 minutes. Transfer parchment and macaroons to a wire rack; let cool completely.
DARK CHOCOLATE-GLAZED ORANGE MACAROONS
Macaroons go modern with a chocolate and orange flavor mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
- In large bowl, mix coconut, sugar and flour. Stir in egg whites, pecans, orange peel, vanilla and almond extract. On cookie sheet, drop dough by tablespoonfuls 2 inches apart.
- Bake 18 to 22 minutes or until golden. Remove from cookie sheet to cooling rack; cool completely.
- In small resealable freezer plastic bag, place chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand until set.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE-DIPPED COCONUT MACAROONS
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.
Provided by Chef John
Categories Desserts Cookies Macaroon Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
- Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
- Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
- Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
- Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g
CHOCOLATE MACARONS WITH ORANGE GANACHE
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill the cookies overnight to get the perfect balance of crisp and chewy.
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Low Cal Low Sodium Orange Shower Edible Gift Christmas Eve Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 36
Number Of Ingredients 16
Steps:
- For cookies:
- Arrange racks in lower and upper thirds of oven; preheat to 325°F. Line 3 rimless baking sheets with parchment paper. Pulse 1 cup powdered sugar and almonds in a food processor until nuts are very finely ground (but not to a paste), 60-90 seconds. Add cocoa powder and remaining 1 cup powdered sugar; process to blend well. Sift mixture through a medium-mesh strainer into a large bowl; discard larger almond pieces remaining in strainer (if more than 1 tablespoon remains, pulse nuts again in processor and re-sift).
- Using an electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy, about 1 minute. With mixer on medium-low speed, gradually add sugar by tablespoonfuls. Increase speed to medium-high; beat until firm peaks form.
- Stir in remaining 3 tablespoons egg whites. Fold meringue into dry ingredients in 2 additions, mixing well between additions.
- Spoon meringue into a pastry bag fitted with a 1/4" tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4" off a corner of bag.) Twist top of bag and pipe quarter size rounds onto 2 of the 3 prepared baking sheets, spacing 1" apart. Let stand until tops appear dry, about 10 minutes.
- Bake cookies, rotating sheets halfway through baking, until puffed and dry, about 16 minutes. Slide cookies on parchment onto a wire rack. Let cool completely. Repeat with remaining batter on third baking sheet.
- For ganache:
- Place chocolate and butter in a medium bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat; stir in orange zest, cloves, allspice, and salt. Pour hot cream mixture over chocolate and butter; whisk until smooth. Refrigerate until firm, about 20 minutes.
- Spoon ganache into a pastry bag fitted with a 1/4" tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4" off a corner of bag.) Twist top of bag and pipe about 1 teaspoon ganache onto flat side of 1 cookie, leaving 1/4"-1/8" plain border. Top with a second cookie, flat side down. Repeat with the remaining cookies and ganache. Brush tops with gold dust, if desired. Layer in an airtight container between sheets of parchment paper and refrigerate overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let return to room temperature before serving.
More about "orange coconut macaroons with chocolate recipes"
:PASTRY STUDIO: ORANGE & CHOCOLATE COCONUT MACAROONS
From pastrystudio.blogspot.com
ORANGE COCONUT MACAROONS - LIVING HEALTHY WITH CHOCOLATE
From livinghealthywithchocolate.com
5/5 (3)Total Time 20 minsCategory Appetizer, Dessert, SnackCalories 162 per serving
- In a double boiler over medium heat, whisk the coconut palm sugar with the egg whites until mixture is warm and the sugar begins to dissolve, whisking frequently.
- Remove from heat and mix in the shredded coconut, almond flour, salt, vanilla, orange zest and orange juice.
- Drop tablespoons full onto a baking sheet lined with parchment paper and bake at 350°F until lightly browned on the bottoms and edges, approximately 10 minutes.
CHOCOLATE AND ORANGE COCONUT MACAROONS - FREE COCONUT RECIPES
From freecoconutrecipes.com
Reviews 4Estimated Reading Time 50 secs
ORANGE COCONUT MACAROONS DIPPED IN DARK CHOCOLATE | RECIPE
From pinterest.ca
COCONUT MACAROONS WITH DARK CHOCOLATE RECIPE - CLEAN EATING
From cleaneatingmag.com
EASY CHOCOLATE COCONUT MACAROONS - MY DOMINICAN KITCHEN
From mydominicankitchen.com
CHOCOLATE ORANGE COCONUT MACAROONS - OCCASIONALLY EGGS
From occasionallyeggs.com
CHOCOLATE DIPPED, ORANGE-COCONUT MACAROONS RECIPE
From recipezazz.com
EASY COCONUT ORANGE MACAROONS - 2 SISTERS RECIPES BY …
From 2sistersrecipes.com
ORANGE CHOCOLATE COCONUT MACAROONS - ROBERTA BAKER
From robertabaker.com
CHOCOLATE DIPPED, ORANGE-COCONUT MACAROONS RECIPE
From recipezazz.com
CHOCOLATE GLAZED ORANGE MACAROONS - COMPLETE RECIPES
From completerecipes.com
COCONUT ORANGE MACAROONS - FREE COCONUT RECIPES
From freecoconutrecipes.com
ORANGE COCONUT MACAROONS RECIPE - FABULESSLY FRUGAL
From fabulesslyfrugal.com
COCONUT MACAROONS DIPPED IN DARK CHOCOLATE - AUNTIE CHATTER
From auntiechatter.com
ORANGE COCONUT MACAROONS - LIVING HEALTHY WITH CHOCOLATE
From livinghealthywithchocolate.com
ORANGE COCONUT MACAROONS – RECIPES NETWORK
From recipenet.org
CHOCOLATE DIPPED ORANGE MACAROONS - RUNNING TO THE KITCHEN
From runningtothekitchen.com
ORANGE COCONUT MACAROONS DIPPED IN DARK CHOCOLATE | DAIRY FREE
From blog.paleohacks.com
CHOCOLATE COCONUT MACAROONS (ONLY 6 INGREDIENTS) - NAMELY MARLY
From namelymarly.com
CHOCOLATE COCONUT MACAROONS RECIPE | THE ANTHONY KITCHEN
From theanthonykitchen.com
CHOCOLATE DIPPED ORANGE MACAROONS | TWISTS & ZESTS
From twistsandzests.com
ORANGE CHOCOLATE MACAROONS ARE WINNING CHRISTMAS COOKIES.
From ottawacitizen.com
SALLY'S CHOCOLATE GLAZED ORANGE MACAROONS - BUDGET BYTES
From budgetbytes.com
CHOCOLATE DIPPED, ORANGE-COCONUT MACAROONS RECIPE
From pinterest.ca
EGGLESS CHOCOLATE & ORANGE MACAROONS - I CAMP IN MY KITCHEN
From icampinmykitchen.com
ORANGE CHOCOLATE COCONUT MACAROONS RECIPE
From crecipe.com
CHOCOLATE-ORANGE MACAROONS RECIPE
From crecipe.com
ORANGE MACAROONS - EDIBLE WESTERN NY
From ediblewesternny.ediblecommunities.com
RECIPE FOR CHOCOLATE COCONUT MACAROONS : OPTIMAL RESOLUTION …
From recipeschoice.com
EASY ORANGE COCONUT MACAROONS - 2 COOKIN MAMAS
From 2cookinmamas.com
ORANGE COCONUT MACAROONS RECIPE | RECIPE | MACAROON RECIPES
From pinterest.com
KETO CHOCOLATE ORANGE MACAROONS | KETODIET BLOG
From ketodietapp.com
LEMON COCONUT MACAROONS - ALL WAYS DELICIOUS
From allwaysdelicious.com
COCONUT ORANGE MACAROONS RECIPE #CHOCOLATE
From worldchocolatedirectory.org
CHOCOLATE DRIZZLE COCONUT MACAROONS - SWEET & SORREL
From sweetandsorrel.com
EASY ORANGE COCONUT MACAROONS - A LATTE FOOD
From alattefood.com
VEGAN CHOCOLATE MACAROONS RECIPE | DEPORECIPE.CO
From deporecipe.co
CHOCOLATE COVERED COCONUT MACAROONS - BAKER BY NATURE
From bakerbynature.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search