Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Orange-Coconut Macaroons 3.8 (13) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 24, 2021 Print Share Share Tweet Pin Email Photo: Sang An Yield: 3 dozen The dough for these orange-coconut macaroons is made in a food processor and dropped by teaspoons onto baking sheets. Ingredients ¾ cup granulated sugar 1 tablespoon finely grated orange zest 1 teaspoon fresh orange juice 4 ½ ounces almond paste 2 large egg whites ⅓ cup confectioners' sugar 3 tablespoons all-purpose flour 1 ⅓ cups packed sweetened flaked coconut, (about 4 ½ ounces) ¾ teaspoon coarse salt Directions 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. 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. Print