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4.64 from 11 votes

Sally's Chocolate Glazed Orange Macaroons

These Chocolate Glazed Orange Macaroons feature a combination of vanilla, almond, and fresh orange zest for an extra fragrant and flavorful cookie.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Total Cost: $6.92 recipe / $0.33 serving
Servings: 21
Author: Sally McKenney



  • 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.


*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.