Coconut Orange Macaroons Recipes

Steps:

• 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.
• 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.

Steps:

• Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
• In a medium bowl, beat the egg whites until medium peaks form.
• In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
• Fold the egg whites into the coconut mixture.
• Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
• Bake for 25-30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.

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.

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, beat egg whites with a wire whisk until frothy. Add all other ingredients, with the exception of the flaked coconut. Fold in the 2 cups of coconut with a spatula.
• Use a small ice cream scooper or rounded tablespoons to drop the cookies onto a cookie sheet lined with parchment paper. You can also use a sheet sprayed with non-stick cooking spray for this step. You should end up with about 18 cookies.
• Bake at 325 degrees F for 13-17 minutes, or until coconut is golden brown. (You can also bake at 350 degrees F for 10-12 minutes if you don't have an oven that goes to 325.) Cookies can be stored up to 3 months in the freezer.