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.
PINCHED ORANGE MACAROONS
This recipe, one of Martha's favorites, is courtesy of Patrick Lemble, the former executive pastry chef at the legendary Four Seasons restaurant, in New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 6
Steps:
- Line 2 baking sheets with parchment paper or nonstick baking mats. Beat 1 egg white, the almond paste, confectioners' sugar, and almond extract with a mixer on medium speed until creamy, about 2 minutes. Add Grand Marnier and orange zest, and beat until combined, about 1 minute.
- Turn out dough onto a clean surface lightly dusted with confectioners' sugar, and roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into thirty 1/2-inch pieces. Roll each piece into a ball.
- Lightly beat remaining egg white. Brush onto each dough ball, and roll in sugar, tapping to remove excess. Transfer to prepared baking sheets. Let stand for 30 minutes.
- Preheat oven to 350 degrees. Gently pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until pale golden, about 15 minutes. Transfer baking sheets to wire racks, and let cool completely. (Macaroons can be stored at room temperature for up to 1 week.)
BLOOD ORANGE MACARONS
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 16 sandwich cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
- Combine the confectioners' sugar and almonds in a food processor and pulse until powdery. Sift through a fine-mesh sieve into a bowl, discarding any large pieces.
- Beat the egg whites and salt in a medium bowl with a mixer on medium speed until frothy. Add the cream of tartar and increase the mixer speed to medium high; gradually add the superfine sugar and continue beating until firm peaks form, about 5 minutes. Add the food coloring. Sift the almond mixture into the bowl and add the orange zest. Gently fold with a rubber spatula until the batter slowly drips off the spatula (it will still be thick).
- Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe about sixteen 1 1/2-inch circles, 1 1/2 inches apart, onto each prepared baking sheet. Tap the baking sheets against the counter to release any air bubbles, then use a damp finger to smooth any peaks of batter. Let stand at room temperature until shiny and dry, about 15 minutes.
- Bake 1 pan at a time, rotating it halfway through, until the macaroons are slightly crisp and the bottoms release from the parchment, about 10 minutes. Let cool completely on the baking sheets. Sandwich the macarons with a thin layer of jelly.
ALMOND ORANGE MACAROONS
These are some of the most delicious cookies I have ever tasted. I like to peel the orange zest with my Microplane zester, which gives me a nice, powdery zest, but you can use a potato peeler and cut strips as well, since it will all get mixed up with the sugar in the food processor.
Provided by Mirj2338
Categories Drop Cookies
Time 35m
Yield 48 macaroons
Number Of Ingredients 6
Steps:
- Place the oven rack in the lowest position possible in your oven.
- Preheat the oven to 300°F.
- Line two baking sheets with parchment paper.
- Place the sugar, confectioners' sugar, orange zest and salt in the bowl of a food processor together with the steel knife.
- Grind the zest very find with the sugar.
- This will usually take 3 20-second whirls of the processor.
- Scrape the work bowl with a spatula in between whirls and stir up the sugar mixture.
- Scatter the diced almond paste evenly over the sugar mixture and give the processor about two more 10 seconds whirls.
- The texture should be like coarse meal.
- Again, scrape the work bowl in between whirls.
- Add the egg whites and mix with about two 5 second whirls.
- Don't forget to scrape the bowl at half-time.
- Remove the steel knife and set aside.
- Working directly from the food processor bowl, scoop up the dough in rounded 1/2 teaspoonfuls and drop onto the parchment lined baking sheets.
- Space the cookies about 2 inches apart, these babies really spread as they bake.
- Bake the cookies, one sheet at a time, until lightly browned and crackly on top, about 20-25 minutes.
- Remove the cookies together with the parchment paper to a wire rack to cool.
- To remove the cooled cookies from the paper, loosen them carefully around the edges with a spatula, using short strokes.
- These are not brittle cookies, and you should get the hang of it soon enough.
- You can layer the macaroons between sheets of wax paper in an airtight Tupperware, and store them in a cool, dry spot.
Nutrition Facts : Calories 42.1, Fat 1.2, SaturatedFat 0.1, Sodium 9.9, Carbohydrate 7.5, Fiber 0.2, Sugar 7, Protein 0.6
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 MACAROONS
Took an oldie and put a twist on it for an orange challenge. This one's for you, Cindy!
Provided by Christine Whisenhunt @cwhisenhunt
Categories Cookies
Number Of Ingredients 3
Steps:
- Mix ingredients. Drop by teaspoonfuls onto well greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
- For another twist, after they have cooled, dip these in some melted chocolate! I'm not a huge fan of coconut (I like the flavor, but the texture gets me...), but I LOVE orange and chocolate together!
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 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
CHEWY ORANGE MACAROONS
this uses the whole egg, and is not your regular cookie. It is soft and chewy inside and crispy outside,
Provided by Dinglebop
Categories Drop Cookies
Time 40m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper.
- Preheat oven to 350 degrees.
- In your mixer bowl and using the whip beater ( balloon whisk).
- beat the whole egg until thick and light.
- Add in the sugar gradually a little at a time.
- Add the vanilla and orange zest.
- Beat until thick light and fluffy.
- Remove bowl, and fold in the coconut.
- Drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart.
- Bake 15 minutes.
- Turn off heat.
- Leave in the oven for 10 more minutes, letting them dry more.
- Remove and let completely cool.
- Store in a tin container airtight.
Nutrition Facts : Calories 55.9, Fat 4, SaturatedFat 3.4, Cholesterol 5.9, Sodium 4.2, Carbohydrate 5.2, Fiber 1, Sugar 4.2, Protein 0.6
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
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