Orange Scented Coconut Macaroons

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Orange Scented Coconut Macaroons
Coconut orange and chocolate, oh my but these are wickedly good. A little crunch on the outside, and then chewy and moist on the inside. The small amount of chocolate from dipping the bottoms and a light chocolate drizzling on top makes a pretty and festive presentation and is the perfect accompanying flavor.
Recipe type: Cookies, Coconut
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 300° Yield: 7 Dozen Storage: Airtight Container, Room Temperature

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Ingredients
Dough:
  • 2 large egg whites
  • ⅛ teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 teaspoon pure orange extract
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 2 (14 ounce) packages shredded or flaked sweetened coconut
Topping:
  • 8 ounces semisweet chocolate, chopped into small pieces
Instructions
Preheat oven to 300 degrees F. Line Baking sheets with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a large mixing bowl, combine egg whites and salt. Using a wire whisk, whisk until frothy, about 2 minutes. Add sweetened condensed milk, orange zest, orange extract, vanilla extract, and coconut extract; continue to whisk until combined.
  2. Using a large rubber spatula, fold in the coconut, making sure the coconut is thoroughly folded through the batter.
  3. Shape dough into mounds, or haystack shapes using about 2 tablespoons of dough for each macaroon, and Pressing the shape firmly together. Tip: A size 40 ice cream scoop is ideal for making uniform-sized macaroons and makes the perfect haystack shape.
  4. Bake: Place macaroons about 1 inch apart onto baking sheets. Bake 20 to 25 minutes or until macaroons are lightly golden brown on the bottom and the tops are lightly browned in spots. Tip: The coconut will tend to brown in spots. Do not bake until they are brown all over, but just until the tips of the coconut are lightly browned.
  5. Remove macaroons from the oven. Set baking sheets on a wire cooling rack, leaving the macaroons on the baking sheets to cool completely.
Topping:
  1. In top of a double boiler over hot water, melt chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Remove cooled macaroons from baking sheet. Dip the bottom of the macaroon into the melted chocolate. Place on a parchment paper or wax paper lined baking sheet to harden.
  3. After dipping all the macaroons in chocolate, spoon any remaining melted chocolate into a small plastic freezer bag; roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag. Drizzle chocolate over the top of the macaroons.
  4. Let macaroons sit 1 to 2 hours, or until chocolate hardens, or place in the refrigerator to chill and harden, about 30 minutes.
Source: Taste of the South Magazine, Christmas Cooking Southern Style, 2007