Orange Coconut Macaroons Drizzled In Chocolate Food

ORANGE-COCONUT MACAROONS WITH CHOCOLATE

Steps:

• Preheat oven to 325 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper, and set aside. Using your hands, mix together the coconut and orange juice in a large bowl, then mix in zest; set aside.
• Put egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until frothy. Beat in sugar, 2 or 3 tablespoons at a time. Raise speed to high; beat until stiff, shiny peaks form.
• Fold coconut mixture into egg whites with a rubber spatula. Using your hands or a 1 1/2-inch (1-tablespoon-capacity) ice-cream scoop, drop dough rounds onto lined baking sheets, 1 inch apart.
• Bake, switching positions of sheets and rotating about halfway through, until tops of the macaroons are golden brown, 15 to 18 minutes. Let cookies cool on sheets on wire racks. Gently loosen cookies from parchment.
• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Using a small spoon, drizzle chocolate over macaroons. Let stand until chocolate is set, about 20 minutes.

ORANGE COCONUT MACAROONS DRIZZLED IN CHOCOLATE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Mix flaked coconut, sweetened condensed milk, orange juice, orange zest, and vanilla extract together in a large bowl.
• Place egg whites and salt in a large bowl; beat with an electric mixer until stiff peaks form. Fold into the coconut mixture. Drop tablespoonfuls of the mixture onto the lined baking sheets.
• Bake in the preheated oven until golden brown, about 30 minutes. Transfer to a wire rack to cool.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 90 seconds.
• Dip the bottom of the cooled macaroons into the melted chocolate and set back on the parchment paper. Drizzle remaining chocolate on top. Cool until chocolate hardens, about 10 minutes.

WE'RE SWEET ON THESE ORANGE-CHOCOLATE COCONUT MACAROONS

Steps:

• Preheat the oven to 325ºF. Line a large baking sheet with parchment paper. Place the egg whites in a large bowl. Beat with an electric mixer (fitted with the whisk attachment) until soft peaks form. Stir in the coconut, honey, orange juice, orange zest, and vanilla. Roll the mixture into balls and place on the baking sheet at least 1 inch apart. Bake for 20-25 minutes, rotating the pan once halfway through, until lightly brown and set. Cool completely. Melt the chocolate in a double boiler. Dip the macaroons in the melted chocolate. (You can dip the tops, the bottoms, the sides at an angle-any way you'd like. Don't coat the entire macaroon in chocolate though.) Refrigerate for 25-30 minutes or until the chocolate sets. Store in an airtight container in the refrigerator or freezer Recipe courtesy of Paleo Mag

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.

CHOCOLATE-DRIZZLE COCONUT MACAROONS

Steps:

• Preheat oven to 150°C or 130°C fan. Line 2 baking trays with baking paper.
• Beat egg whites in a large bowl until stiff peaks form.
• Gradually beat in sugar, adding a little and beating until dissolved. Beat until firm and glossy.
• Finely grate half the chocolate and fold into egg-white mix with coconut.
• Drop generous teaspoons onto tray, allowing some space for spreading.
• Bake for 13-15 rains, until pale golden and firm. Cool on tray.
• Melt remaining chocolate and drizzle lightly over macaroons in a diagonal pattern with a teaspoon. Allow chocolate to set.

CHOCOLATE-DIPPED COCONUT MACAROONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
• Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
• Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
• Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
• Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE RECIPE

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use a Silpat baking sheet .
• In a large bowl, combine flour, coconut, and salt. Add the sweetened condensed milk and vanilla and stir until completely incorporated. Place bowl in the fridge and let dough sit for at least 30 minutes
• Remove dough from fridge and scoop onto cookies sheets using a large spoon or a scoop (each ball of dough should be about the size of a golf ball).
• Bake for 12-15 minutes in a preheated oven or until the cookies start to turn a golden color.
• Remove from pans immediately and let cool.
• Melt chocolate chips on stovetop or in the microwave and drizzle melted chocolate over each cookie.