Orange Coconut Macaroons Food

ORANGE COCONUT MACAROONS

Steps:

• Preheat oven to 325 degrees. Place the coconut in a medium bowl. Wash and zest the oranges and mince the zest well. Squeeze the juice from the oranges, strain, and sprinkle half of it over the coconut. Toss well. Gradually sprinkle on more orange juice, a teaspoon at a time, tossing well with the coconut. Stop adding juice when the coconut is just moist enough to hold a snowball. Do not overmoisten. Mix in grated orange zest and set aside.
• Place egg whites and salt in the bowl of an electric mixer and beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down the side of the bowl, beating until stiff and shiny. Remove from machine and fold in the coconut. Drop by heaping tablespoons onto parchment lined baking sheets and form each into a little mound with moistened fingers. Bake at 325 for 1012 minutes until cookies are set and tips are browned. Remove from oven and let cool on rack in pans for 5 minutes, then use spatula to remove cookies from pans and let cool directly on rack. When cookies are cool, melt chocolate in small metal bowl over gently simmering water. Dip bottom of each cookie into melted chocolate and place on cookie sheet lined with parchment of wax paper. Allow chocolate harden and then serve.

COCONUT MACAROONS

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, stir together the coconut, flour and salt. Stir in the condensed milk, orange juice and chopped pistachios until well combined.
• Using a small scoop (about 1 tablespoon), scoop out the coconut batter onto 2 parchment-lined baking sheets. Be sure to press the tops down just a little so the centers can cook.
• Bake until the coconut is toasted, 12 to 15 minutes. Allow to cool on the pans.
• Dip the bottom of each cooled macaroon in the melted milk chocolate, and lightly roll in pistachios. Return to the baking sheets and let set. Squeeze fresh orange juice and sprinkle orange zest over the tops.

ORANGE-COCONUT MACAROONS RECIPE

Steps:

• Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
• In a medium bowl, beat the egg whites until medium peaks form.
• In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
• Fold the egg whites into the coconut mixture.
• Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
• Bake for 25-30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.

CHEWY ORANGE MACAROONS

Steps:

• Line a large baking sheet with parchment paper.
• Preheat oven to 350 degrees.
• In your mixer bowl and using the whip beater ( balloon whisk).
• beat the whole egg until thick and light.
• Add in the sugar gradually a little at a time.
• Add the vanilla and orange zest.
• Beat until thick light and fluffy.
• Remove bowl, and fold in the coconut.
• Drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart.
• Bake 15 minutes.
• Turn off heat.
• Leave in the oven for 10 more minutes, letting them dry more.
• Remove and let completely cool.
• Store in a tin container airtight.