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Orange-Coconut Macaroons

  • yield: Makes about 3 dozen




  • 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. Step 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. Step 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.

Martha Stewart Living, September 2006

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Reviews (5)

  • 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.

  • 9 May, 2010

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

  • 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.

  • 16 Jun, 2009

    Here's a link that might help

  • 16 Jun, 2009

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