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Orange-Coconut Macaroons

  • Yield: Makes about 3 dozen
Orange-Coconut Macaroons

Source: Martha Stewart Living, September 2006


  • 3/4 cup granulated sugar
  • 1 tablespoon finely grated orange zest
  • 4 1/2 ounces almond paste
  • 2 large egg whites
  • 1/3 cup confectioners' sugar
  • 3 tablespoons all-purpose flour
  • 1 1/3 cups packed sweetened flaked coconut, (about 4 1/2 ounces)
  • 1 teaspoon fresh orange juice


  1. 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.

  2. 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. Macaroons can be stored in airtight containers at room temperature up to 2 days.

Reviews (5)

  • Ceege 10 May, 2010

    If you have an Italian specialty store near you, they will have almond paste. Other supermarkets carry it, but sometimes they only carry it around the holidays.

  • maxsmomamy 9 May, 2010

    nice little cookie except for the extreme sweetness. will do again but cut the sugar in half.

  • marleyagility 9 May, 2010

    Almond paste and marzipan are not the same. I had to check several stores to find it in California. You could try Amazon.

  • locust 16 Jun, 2009

    Here's a link that might help

  • josephina 16 Jun, 2009

    Is almond paste the same as marzipan? We don't have a product called almond paste here in Australia.

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