Chewy Orange Macaroons
Indulge in the irresistible blend of tropical sweetness and citrusy brightness with these Chewy Orange Macaroons! Made with a luscious combination of shredded sweetened coconut, fresh orange zest, and a hint of freshly squeezed orange juice, these macaroons are a flavorful twist on the classic treat. Their perfectly chewy texture is enhanced by the lightness of whipped egg whites, creating a melt-in-your-mouth experience. For an extra touch of indulgence, drizzle them with rich, melted dark chocolate. Easy to prepare in just 15 minutes and baked to golden perfection in 25, these delightful cookies are ideal for sharing (or not!). Whether you’re looking for a gluten-free dessert or a zesty addition to your cookie platter, these macaroons are a must-try. Perfect for citrus lovers, holiday baking, or any time you crave a sweet, chewy delight!
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Recipe Information
Ingredients
- 300 grams Shredded sweetened coconut
- 200 ml Sweetened condensed milk
- 3 pieces Large egg whites
- 50 grams Granulated sugar
- 2 tablespoons Fresh orange zest
- 1 tablespoon Freshly squeezed orange juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 100 grams Dark chocolate (optional, for drizzling)
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded sweetened coconut, sweetened condensed milk, orange zest, orange juice, vanilla extract, and salt. Mix thoroughly until evenly combined.
In a separate bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add the granulated sugar while continuing to beat until the mixture forms stiff peaks.
Gently fold the beaten egg whites into the coconut mixture using a spatula. Be careful not to deflate the egg whites; fold just until incorporated.
Using a tablespoon or a small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, leaving about 1 inch of space between each mound.
Bake in the preheated oven for 20-25 minutes, or until the edges and tops are lightly golden brown.
Remove the baking sheet from the oven and allow the macaroons to cool on the tray for 5 minutes. Then transfer them to a wire rack to cool completely.
If desired, melt the dark chocolate in a microwave or double boiler. Drizzle the melted chocolate over the cooled macaroons for an added touch of decadence.
Let the chocolate set completely before serving. Store the macaroons in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 17.2 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
