Orange-Coconut Macaroons

Orange-Coconut Macaroons
Photo: Sang An
3 dozen

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


  • ¾ cup granulated sugar

  • 1 tablespoon finely grated orange zest

  • 1 teaspoon fresh orange juice

  • 4 ½ ounces almond paste

  • 2 large egg whites

  • cup confectioners' sugar

  • 3 tablespoons all-purpose flour

  • 1 ⅓ cups packed sweetened flaked coconut, (about 4 ½ ounces)

  • ¾ 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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