Orange-Coconut Macaroons

13 Ratings
  • 5 4
  • 4 6
  • 3 1
  • 2 1
  • 1 1

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

Martha Stewart Living, September 2006

Gallery

Credit: Sang An

Recipe Summary

Yield:
Makes about 3 dozen
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Ingredients

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.

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  • 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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Reviews (4)

13 Ratings
  • 5 4
  • 4 6
  • 3 1
  • 2 1
  • 1 1
Martha Stewart Member
05/10/2010
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.
Martha Stewart Member
05/09/2010
nice little cookie except for the extreme sweetness. will do again but cut the sugar in half.
Martha Stewart Member
05/09/2010
Almond paste and marzipan are not the same. I had to check several stores to find it in California. You could try Amazon.
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Martha Stewart Member
06/16/2009
Here's a link that might help http://www.ochef.com/1087.htm
Martha Stewart Member
06/16/2009
Is almond paste the same as marzipan? We don't have a product called almond paste here in Australia.
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