If you love coconut and chocolate this is the cookie for you. A perfectly chewy cookie dressed with bittersweet chocolate with the orange essence is just about as good as it gets. These cookies are ideal to add to a cookies platter or fill up a platter all on their own. Did I mention that they're delicious? Give them a try and I am sure you will love them!
Ingredients for Coconut Macaroons:
yields about 2 dozen
2 1/2 cups flaked, unsweetened coconut
3 1/4 cups flaked, sweetened coconut
1 14-ounce can sweetened condensed milk
2 egg whites
1 tablespoon vanilla
zest of 1 orange
3/4 -1 cup bittersweet chocolate chips
I recommend having a cookie scoop for this recipe. It makes handling the batter a lot easier. Click HERE for more information on a scoop.
You will need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.
You will also need an electric beater or a stand mixer. I am using the KitchenAid 5 Qt. Artisan Design Series Stand Mixer. Click HERE if you are interested in learning more about it.
Time-Saving Tip: Coconut Macaroons keep well so feel free to make them a day or two in advance of serving. Just be sure to store them in a single layer in a plastic container.
Let's see what we need.
We are ready to bake!
Preheat the oven to 350 - degrees. Make sure the rack is in the middle position of the oven.
Combine the both types of coconut, condensed milk, egg whites, vanilla, orange zest, and salt in the mixer.
Scoop the batter onto parchment lined cookie sheets. Space the cookies at least an inch apart. Bake for about 15-20 minutes. Rotate the pans halfway thru baking. The cookies are done when the tips start to turn golden. Transfer the cookie to a rack and let cool.
Pour the chocolate chips in a small bowl. Microwave for about a minute. The first picture show what the chips look like after they cook. They might still look like chips but the are likely melted enough. With a small spoon start stirring the chips and they will all melt. If not just microwave for a few more seconds. Don't over cook or else the chocolate will harden.
Transfer the cookies to a parchment line sheet pan or tray. Dip a fork into the chocolate and start moving the fork back and forth all over the macaroons until they are fully drizzled with the melted chocolate. Once the chocolate sets a bit transfer the cookies back to the rack to let the chocolate harden.
They're ready! They look and tastes awesome. You're family and friends will be thrilled when you share these with them. I promise.