Chocolate Glazed Orange Macaroons Recipe

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Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixCoconut macaroons are an oldie but goodie; a gold standard sought out by coconut lovers everywhere. This is my quick and easy recipe for coconut macaroons. Their toasty exterior combined with a chewy richness and moist center puts them at the top of my cookie list. I add a bit of orange zest to give each bite some summery zing. Chocolate is a necessary luxury I added at the last minute. After all, there is always room for a sweet chocolate drizzle!

  • Yield: 15 Cookies
  • Preparation Time: 10 Minutes
  • Total Time: 35 Minutes


  • 2¾ cups (200 g) flaked/shredded coconut (sweetened)
  • 0.66 cup (135 g) granulated sugar
  • ¼ cup (30 g) all-purpose flour
  • ¼ tsp salt
  • 4 egg whites
  • ½ tsp almond extract
  • 1 tsp vanilla extract
  • 1 large orange zest
Chocolate glaze
  • 3 oz (75 g) semi-sweet chocolate
  • ¼ tsp shortening
How to Make It
  1. Preheat the oven to 325°F. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
  2. Make the macaroons
  3. In a large bowl, combine the coconut, sugar, flour, and salt. Add the egg whites and stir with a large rubber spatula until combined. Stir in the almond and vanilla extracts, then the orange zest.
  4. Measure 1 heaping tablespoon of mixture for each and drop into a mound on the prepared cookie sheet, making sure they are nicely round and 2 in apart.
  5. Bake for 20–22 minutes or until the edges are lightly browned. Remove from the oven and allow to cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
  6. Make the chocolate glaze
  7. Melt the chocolate and shortening together in a small microwave-safe bowl in 20-second intervals until melted, stirring well after each increment. Drizzle over the cookies. The macaroons will stay fresh in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5.

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