Sweets are not my strong suit, so when another blogger offers to let me publish one of their cookie recipes, I’m all about it. Because I know you guys like cookies, right? These Chocolate Glazed Orange Macaroons (OMG YUM) come to you today courtesy of Sally McKenney from Sallysbakingaddiction.com. She’s one of my favorite dessert bloggers that I stalk in lieu of making my own sweets, so check her out if you haven’t already. Her Instagram is absolutely drool-worthy.
Sally’s Chocolate Glazed Orange Macaroons
What Makes These Chocolate Glazed Orange Macaroons Top Notch
I love macaroons because A) I love anything coconut and B) they’re super easy to make. These macaroons are extra special because the combination of vanilla extract, almond extract, and fresh orange zest makes the most fragrant and flavorful cookie you’ve ever had. Seriously, when I was stirring up the batter I wanted to just stick my nose in it because it smelled so good. I need someone to make that smell into a perfume or home fragrance ASAP. And, of course, the finished macaroons tasted every bit as good as they smelled.
Sally's Chocolate Glazed Orange Macaroons
- 3 cups* (packed) shredded sweetened coconut ($1.79)
- 2/3 cup granulated sugar ($0.11)
- 1/4 cup all-purpose flour ($0.03)
- 1/4 tsp salt ($0.02)
- 4 large egg whites ($1.08)
- 1/2 tsp almond extract ($0.14)
- 1 tsp vanilla extract ($0.84)
- Zest from one large orange ($0.92)
- 3 oz semi-sweet chocolate ($1.94)
- 1/4 tsp coconut oil** ($0.05)
- Preheat the oven to 325ºF. In a large bowl, stir together the coconut, sugar, flour, and salt.
- Separate the white and yolks of four large eggs. Save the yolks for another use and pour the whites into the bowl with the coconut. Use a large spatula to stir until everything is evenly mixed.
- Add the vanilla and almond extract to the coconut mixture. Use a small-holed cheese grater or zester to zest the orange straight into the bowl (to catch all the fragrant oils). Stir the mixture until the extracts and orange zest are evenly incorporated. There should be no liquid on the bottom of the bowl. Add more coconut, as needed, to make sure the thick mixture evenly coats the coconut and does not drip to the bottom of the bowl.
- Line a baking sheet with parchment paper. Scoop the coconut mixture into heaping tablespoons onto the baking sheet, 1-2 inches apart. Bake the cookies for about 20 minutes, or until the edges begin to brown slightly. Remove the macaroons from the oven and allow them to cool.
- While the macaroons are cooling, place the chocolate and coconut oil in a small bowl. Microwave in 20 second intervals, stirring well in between, until the chocolate is melted. Drizzle the chocolate over the cooled macaroons and let sit until the chocolate has cooled and set.
This recipe is taken from Sally’s first book, Sally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix, which she just re-released with the addition of eight new recipes. This is the same book that I included in my 2016 Gift Guide because it’s full of so much yummy fun. You can find out more about her book here, or check it out on Amazon. This recipe is reprinted here with permission from Race Point Publishing.
Step by Step Photos
Start by preheating the oven to 325ºF. Add 3 cups (packed) shredded sweetened coconut to a bowl with 2/3 cup sugar, 1/4 cup all-purpose flour, and 1/4 tsp salt. Stir until they are well combined.
Separate four large eggs. We’ll only be using the whites, but don’t let those delicious yolks go to waste! With a little prep, you can actually freeze egg yolks. Get more info on that here.
Pour the egg whites into the bowl with the coconut. Use a spatula to stir it all together.
Then add 1 tsp vanilla extract, 1/2 tsp almond extract, and the zest from one orange. Zest the orange straight over the bowl so that all the fragrant oils go into the bowl with the zest.
Stir everything together really really well. Make sure there is no gooey liquid pooling on the bottom of the bowl. If so, add a little more coconut and stir until everything is coated in the sticky mixture and nothing is left on the bottom of the bowl.
Line a baking sheet (or two) with parchment paper. Scoop heaping tablespoons onto the baking sheet, 1-2 inches apart. I used a 1 Tbsp scoop and got about 21 cookies, but the original recipe estimates 15. The number of cookies you get depends on the size (this will also affect baking time).
Bake the macaroons for about 20 minutes, or until the edges turn golden brown. Let the macaroons cool.
While the macaroons are cooling, break up 3oz. semi-sweet chocolate into a bowl and add 1/4 tsp coconut oil or shortening. Microwave in 20 second intervals, stirring well in between, until the chocolate is melted and smooth.
Drizzle the chocolate over the cooled macaroons. I’m kinda messy at that… oops.
Let the Chocolate Glazed Macaroons sit until the chocolate has cooled and set. Or just eat them right away and get chocolate all over your fingers. There are no rules.
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