Sally’s Chocolate Glazed Orange Macaroons

$6.92 recipe / $0.33 each
by Beth - Budget Bytes
4.67 from 12 votes
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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

Finished Chocolate Glazed Macaroons on a parchment lined baking sheet, viewed from above

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.

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Sally's Chocolate Glazed Orange Macaroons

4.67 from 12 votes
These Chocolate Glazed Orange Macaroons feature a combination of vanilla, almond, and fresh orange zest for an extra fragrant and flavorful cookie.
Servings 21
Prep 15 mins
Cook 20 mins
Total 35 mins

Ingredients

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)

CHOCOLATE GLAZE

  • 3 oz semi-sweet chocolate ($1.94)
  • 1/4 tsp coconut oil** ($0.05)

Instructions 

  • 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.

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Notes

*The original recipe calls for 2 3/4 cup coconut, but I found I needed a bit more to get the consistency right.
**The original recipe calls for shortening, but I didn't have any on hand. I substituted coconut oil, which like shortening, is solid at room temperature.

Nutrition

Serving: 1ServingCalories: 119.18kcalCarbohydrates: 16.15gProtein: 1.4gFat: 6gSodium: 63.5mgFiber: 0.91g
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

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.

A plate full of Chocolate Glazed Macaroons with a fresh orange in the background

Close up shot of Chocolate being drizzled over a Chocolate Glazed Macaroon.

Step by Step Photos

Coconut Flour Sugar Salt in a bowl

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 Egg yolks and whites into two separate bowls

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.

Add Egg Whites to Coconut Mixture

Pour the egg whites into the bowl with the coconut. Use a spatula to stir it all together.

Almond extract Vanilla Extract and Orange Zest in a bowl, the orange and zester on the side

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. 

Mixed Macaroon Batter in the bowl with a wooden spoon

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.

Macaroons Ready to Bake, on a parchment lined baking sheet, viewed from the side

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).

Baked Macaroons on a parchment lined baking sheet, viewed from above

Bake the macaroons for about 20 minutes, or until the edges turn golden brown. Let the macaroons cool.

Chocolate and Coconut Oil in a glass bowl

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.

Chocolate Glazed Orange Macaroons half drizzled on the baking sheet

Drizzle the chocolate over the cooled macaroons. I’m kinda messy at that… oops.

Finished Chocolate Glazed Macaroons on a parchment lined baking sheet, viewed from above

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.

Six Chocolate Glazed Macaroons on a plate, viewed from above, with fresh oranges on the side

Seriously heaven.

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Comments

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  1. I bake a lot, and typically don’t use this site for baking recipes. But I come back to this simple, delicious, and beautiful cookie recipe every single year.

  2. Dodn’t really care for this one. They smelled delicious though. Everyone tried one and said they were good but no one went back for seconds.

  3. These look amazing! Would chia seeds work as a substitute for egg whites, do you think?

    1. I’m not sure. That would change the chemistry of this recipe quite a bit, so there’s a good chance things could go awry.

  4. Mother of god these have to be one of my favorite cookie, nay, favorite dessert recipe. I love coconut, orange and chocolate but I had serious reservations about these 3 flavors working together. I was sooo wrong.

    Only two suggestions: take macaroons when cool and place them all close together on one sheet before you drizzle the chocolate. Just makes it easier. And once you have the chocolate drizzled I placed the whole tray in the fridge for 20-30min. The chocolate just wouldn’t set even after an hour at room temp and this caused it to firm up even when brought back up to room temp. But I lived in Florida so maybe the humidity was a factor.

  5. These are amazing! The orange zest… wow. I used unsweetened coconut from Trader Joe’s and lowered added sugar to slightly over half a cup, and still found them a bit too sweet. I have a major sweet tooth, but tend to cut sugar in recipes because to me it sometimes overshadows over flavors. In any case, will definitely make this again, also with unsweetened coconut, and with probably just half a cup of sugar. Had a hard time drizzling the chocolate, so I just plopped some chocolate on top of each macaroon.

  6. Whipped up a half batch of these tonight. No surprise, they’re insanely delicious. They’re also super easy to make, so win/win.