Orange-Coconut Macaroons with Chocolate
Chocolate-drizzled macaroons pair orange juice and zest with grated coconut.
- Yield: Makes 3 dozen
Source: Martha Stewart Living, January 2005
- 14 ounces unsweetened shredded coconut (about 4 2/3 cups)
- 2 tablespoons finely grated orange zest; 1/4 cup fresh orange juice (1 to 2 medium oranges)
- 3 large egg whites
- Pinch of salt
- 1 cup plus 2 tablespoons sugar
- 3 ounces bittersweet chocolate, finely chopped
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.