Orange Coconut Macaroons
Orange Coconut Macaroons
10 oz dry unsweet coconut 2 oranges 3 egg whites Pinch of
salt 1 cup of sugar 6 oz bittersweet chocolate, finely chopped.
Preheat oven to 325 degrees. Place the coconut in a medium
bowl. Wash and zest the oranges and mince the zest.
Squueze the juice from the oranges, strain and sprinkle half of
it over the coconut. Toss well. Gradually sprinkle on more orange
juice, 1 tsp at a time, tossing well with the coconut. Stop
adding juice when mixture is just moist enough to hold as a
snowball. 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 coconut. Drop heaping Tbsp onto
parchment lined baking sheets and form each into a little
mound with moistened fingers. Bake at 325 for 10-12 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 a small metal bowl over
gently simmering water. Dip bottom of each cookie into melted
chocolate and place on cookie sheet lined with parchment paper.
Allow chocolate to harden and then serve.
10 oz dry unsweet coconut 2 oranges 3 egg whites Pinch of
salt 1 cup of sugar 6 oz bittersweet chocolate, finely chopped.
Preheat oven to 325 degrees. Place the coconut in a medium
bowl. Wash and zest the oranges and mince the zest.
Squueze the juice from the oranges, strain and sprinkle half of
it over the coconut. Toss well. Gradually sprinkle on more orange
juice, 1 tsp at a time, tossing well with the coconut. Stop
adding juice when mixture is just moist enough to hold as a
snowball. 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 coconut. Drop heaping Tbsp onto
parchment lined baking sheets and form each into a little
mound with moistened fingers. Bake at 325 for 10-
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 a small metal bowl over
gently simmering water. Dip bottom of each cookie into melted
chocolate and place on cookie sheet lined with parchment paper.
Allow chocolate to harden and then serve.