Best 2 Orange Coconut Macaroons Drizzled In Chocolate Recipes

Indulge in a delightful culinary journey with our Orange Coconut Macaroons Drizzled in Chocolate, a symphony of flavors that will tantalize your taste buds. These heavenly treats are crafted with a harmonious blend of sweet oranges, shredded coconut, and almond flour, creating a chewy and moist texture that melts in your mouth. Dipped in rich and decadent chocolate, each macaroon is elevated to a new level of indulgence, promising a satisfying crunch with every bite. Our carefully curated collection of recipes offers a variety of options to suit your preferences, including almond flour macaroons, gluten-free macaroons, and even a vegan version for those with dietary restrictions. Embark on this sweet adventure and discover the perfect macaroon recipe that will become a staple in your kitchen.

Here are our top 2 tried and tested recipes!

ORANGE-COCONUT MACAROONS WITH CHOCOLATE

Orange-Coconut Macaroons with Chocolate image

Chocolate-drizzled macaroons pair orange juice and zest with grated coconut. Don't confuse these tasty treats with French macarons.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 6

Ingredients

14 ounces unsweetened shredded coconut (about 4 2/3 cups)
2 tablespoons finely grated orange zest; 1/4 cup fresh orange juice (1 to 2 medium oranges)
3 large egg whites
Pinch of salt
1 cup plus 2 tablespoons sugar
3 ounces bittersweet chocolate, finely chopped

Steps:

Preheat oven to 325 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper, and set aside. Using your hands, mix together the coconut and orange juice in a large bowl, then mix in zest; set aside.
Put egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until frothy. Beat in sugar, 2 or 3 tablespoons at a time. Raise speed to high; beat until stiff, shiny peaks form.
Fold coconut mixture into egg whites with a rubber spatula. Using your hands or a 1 1/2-inch (1-tablespoon-capacity) ice-cream scoop, drop dough rounds onto lined baking sheets, 1 inch apart.
Bake, switching positions of sheets and rotating about halfway through, until tops of the macaroons are golden brown, 15 to 18 minutes. Let cookies cool on sheets on wire racks. Gently loosen cookies from parchment.
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Using a small spoon, drizzle chocolate over macaroons. Let stand until chocolate is set, about 20 minutes.

ORANGE COCONUT MACAROONS

Orange Coconut Macaroons image

Provided by Food Network

Categories dessert

Number Of Ingredients 6

Ingredients

10 ounces dry unsweetened coconut (from the health food store do not use moist sweetened supermarket coconut)
2 oranges
3 egg whites
Pinch of salt
1 cup white sugar
6 ounces good quality bittersweet chocolate, chopped finely

Steps:

Preheat oven to 325 degrees. Place the coconut in a medium bowl. Wash and zest the oranges and mince the zest well. Squeeze the juice from the oranges, strain, and sprinkle half of it over the coconut. Toss well. Gradually sprinkle on more orange juice, a teaspoon at a time, tossing well with the coconut. Stop adding juice when the coconut is just moist enough to hold a snowball. Do not overmoisten. Mix in grated orange zest and set aside.
Place egg whites and salt in the bowl of an electric mixer and beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down the side of the bowl, beating until stiff and shiny. Remove from machine and fold in the coconut. Drop by heaping tablespoons onto parchment lined baking sheets and form each into a little mound with moistened fingers. Bake at 325 for 1012 minutes until cookies are set and tips are browned. Remove from oven and let cool on rack in pans for 5 minutes, then use spatula to remove cookies from pans and let cool directly on rack. When cookies are cool, melt chocolate in small metal bowl over gently simmering water. Dip bottom of each cookie into melted chocolate and place on cookie sheet lined with parchment of wax paper. Allow chocolate harden and then serve.

Tips:

Choose high-quality, fresh oranges for the best flavor.
Use a microplane or zester to finely grate the orange zest to extract the maximum flavor.
If you don't have a food processor, you can chop the coconut and almonds by hand using a sharp knife.
Be careful not to overmix the batter, as this can result in tough macaroons.
Chill the macaroons for at least 30 minutes before baking to help them hold their shape.
Keep an eye on the macaroons while they're baking and remove them from the oven as soon as they're golden brown to prevent them from drying out.
Let the macaroons cool completely before dipping them in chocolate. This will help the chocolate to set properly.
You can use any type of chocolate you like for dipping, but dark chocolate or semisweet chocolate works best.
If you don't have time to dip the macaroons in chocolate, you can simply sprinkle them with powdered sugar or drizzle them with melted chocolate.

Conclusion:

Orange Coconut Macaroons Drizzled in Chocolate are a delicious and easy-to-make treat that's perfect for any occasion. With their chewy texture, sweet orange flavor, and decadent chocolate drizzle, these macaroons are sure to be a hit with everyone. So next time you're looking for a sweet treat to enjoy, give these macaroons a try. You won't be disappointed!