Orange Coconut Macaroons Drizzled in Chocolate

This is a match made in heaven. Fresh orange zest in coconut macaroons with chocolate! I made these with citrus thinking of spring and it was for my Passover dinner since there is no leavening in them. It was a big hit! Store in an airtight container at room temperature for 2 to 3 days.

• Preparation Time: 20 mins
• Cooking Time: 32 mins
• Total Time: 52 mins
• Calories: 177 Calories

Ingredients

• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 (14 ounce) can sweetened condensed milk
• 3 egg whites
• 1 tablespoon grated orange zest
• 1 (14 ounce) package sweetened flaked coconut
• 1 (8 ounce) package semisweet chocolate, chopped

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Mix flaked coconut, sweetened condensed milk, orange juice, orange zest, and vanilla extract together in a large bowl.

Step 3

Place egg whites and salt in a large bowl; beat with an electric mixer until stiff peaks form. Fold into the coconut mixture. Drop tablespoonfuls of the mixture onto the lined baking sheets.

Step 4

Bake in the preheated oven until golden brown, about 30 minutes. Transfer to a wire rack to cool.

Step 5

Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 90 seconds.

Step 6

Dip the bottom of the cooled macaroons into the melted chocolate and set back on the parchment paper. Drizzle remaining chocolate on top. Cool until chocolate hardens, about 10 minutes.