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Orange-Coconut Macaroons


The dough for these orange-coconut macaroons is made in a food processor and dropped by teaspoons onto baking sheets.

  • Yield: Makes about 3 dozen
Orange-Coconut Macaroons

Photography: Sang An

Source: Martha Stewart Living, September 2006


  • 3/4 cup granulated sugar
  • 1 tablespoon finely grated orange zest
  • 1 teaspoon fresh orange juice
  • 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)
  • 3/4 teaspoon coarse salt


  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.

Cook's Notes

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

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