Passover Coconut Almond Orange Chocolate Macaroons
Indulge in the perfect balance of nutty, zesty, and chocolaty flavors with these Passover Coconut Almond Orange Chocolate Macaroons. This gluten-free treat combines the natural sweetness of shredded coconut and almond flour with the bright, citrusy pop of orange zest, all elevated by a luscious dark chocolate coating. Whipped egg whites create a light, airy texture, while a hint of vanilla enhances the overall flavor. Ideal for Passover celebrations or as a year-round dessert, these macaroons are easy to prepare in under an hour and yield beautifully golden, bite-sized treats. Whether dipped, drizzled, or both, the dark chocolate adds a rich and elegant finishing touch that’s impossible to resist! Perfect for anyone seeking a delightful and kosher-friendly confection to share with family and friends.
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Recipe Information
Ingredients
- 3 cups unsweetened shredded coconut
- 1 cup almond flour
- 0.5 cup granulated sugar
- 4 pieces large egg whites
- 1 teaspoon vanilla extract
- 1.5 teaspoons orange zest
- 0.25 teaspoon salt
- 6 ounces dark chocolate, chopped
- 1 teaspoon vegetable oil (for melting chocolate)
Instructions
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the shredded coconut, almond flour, granulated sugar, and salt.
In a separate bowl, whisk the egg whites until they start to form soft peaks.
Gently fold the beaten egg whites into the coconut mixture using a spatula until fully combined.
Add the vanilla extract and orange zest, and fold until evenly distributed throughout the mixture.
Using a medium cookie scoop or your hands, form the mixture into 1- to 1.5-inch balls and place them about 1 inch apart on the prepared baking sheets.
Bake in the preheated oven for 20-25 minutes, or until the macaroons are golden brown on the edges and set in the center.
Remove the baking sheets from the oven and let the macaroons cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
While the macaroons are cooling, melt the chopped dark chocolate with the vegetable oil in a heatproof bowl set over a pot of simmering water (or in the microwave, in 20-second increments, stirring each time).
Dip the bottom of each macaroon into the melted chocolate, letting any excess drip off, and place them back on the parchment paper to set.
Drizzle any remaining chocolate over the tops of the macaroons for decoration, if desired.
Let the chocolate fully set at room temperature, or refrigerate for about 10-15 minutes if you want to speed up the process.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.8 g | 343% | |
| Saturated Fat | 180.5 g | 902% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 290.1 g | 105% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 164.0 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 2634 mg | 56% | |
*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.
