Orange Chocolate Macaroons
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Orange Chocolate Macaroons. A very easy macaroon recipe using sweetened condensed milk that has the coconut infused with orange citrus flavour before being dipped in rich chocolate.
Well you knew it had to be coming... Another chocolate orange recipe.
Regular readers will know that this is one of my favourite flavour combinations. Many cookies, cakes and desserts featuring this flavour duo have appeared here over the years.
Perhaps the best loved of these is my Chocolate Orange Cheesecake recipe. Many people have adopted the tradition of having it as Christmas Dinner dessert.
Today, we have some super easy to make sweet coconut macaroons to bring the coconut lovers to the party too.
You can drizzle the chocolate over the top if you like but I think they look great with the bottom dipped in chocolate instead. That method also ensures an even distribution of the chocolate in every bite.
And who doesn't want chocolate in every bite?
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
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Orange Chocolate Macaroons
Orange Chocolate Macaroons - A very easy macaroon recipe using sweetened condensed milk that has the coconut infused with orange citrus flavour before being dipped in rich chocolate.
Ingredients
- 1 can, 300 ml sweetened condensed milk (14 oz can in the US)
- pinch salt
- zest of one large orange, finely minced
- 2 teaspoon vanilla extract
- 5 ½ - 6 cups sweetened coconut
- 2 large egg whites
For dipping
- 8 ounces good quality chocolate
Instructions
- Mix together the sweetened condensed milk, salt, orange zest and vanilla, then fold in the coconut.
- Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.
- Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.
- Bake at 325 degrees F just until golden brown, about 20-25 minutes.
- Cool completely on the baking sheet before removing the cookies.
- In a double boiler over simmering water, melt 8 ounces good quality chocolate.
- Dip the bottoms of the baked macaroons in the melted chocolate and place them on parchment paper until the chocolate sets. Store in an airtight container.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
24Serving Size
1 cookieAmount Per Serving Calories 195Total Fat 10gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 2gCholesterol 6mgSodium 83mgCarbohydrates 25gFiber 3gSugar 21gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Love chocolate macaroons and this recipe looks fantastic,congrats!
I was just wondering how many cookies this recipe makes?
Depends on how large you make them I got about 2 1/2 dozen.
Made these for Christmas last year and they were such a hit! They're on my list to make again this year 🙂
the chocolate won't stick to the parchment paper while it cools?
Peels right off for me.
I've made these several times now for different crowds. All of them are amazed at the flavour and how easy they are to make! I get requests for them all the time now.
Do these freeze well?