CHOCOLATE MACARONS WITH ORANGE GANACHE
Egg whites vary in size, and the quantity of whites used in a meringue affects its texture. When making these cookies, it's best to use a liquid measuring cup to measure the whites. You'll want to chill the cookies overnight to get the perfect balance of crisp and chewy.
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Low Cal Low Sodium Orange Shower Edible Gift Christmas Eve Engagement Party Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes about 36
Number Of Ingredients 16
Steps:
- For cookies:
- Arrange racks in lower and upper thirds of oven; preheat to 325°F. Line 3 rimless baking sheets with parchment paper. Pulse 1 cup powdered sugar and almonds in a food processor until nuts are very finely ground (but not to a paste), 60-90 seconds. Add cocoa powder and remaining 1 cup powdered sugar; process to blend well. Sift mixture through a medium-mesh strainer into a large bowl; discard larger almond pieces remaining in strainer (if more than 1 tablespoon remains, pulse nuts again in processor and re-sift).
- Using an electric mixer, beat 1/3 cup egg whites in a medium bowl on medium speed until white and frothy, about 1 minute. With mixer on medium-low speed, gradually add sugar by tablespoonfuls. Increase speed to medium-high; beat until firm peaks form.
- Stir in remaining 3 tablespoons egg whites. Fold meringue into dry ingredients in 2 additions, mixing well between additions.
- Spoon meringue into a pastry bag fitted with a 1/4" tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4" off a corner of bag.) Twist top of bag and pipe quarter size rounds onto 2 of the 3 prepared baking sheets, spacing 1" apart. Let stand until tops appear dry, about 10 minutes.
- Bake cookies, rotating sheets halfway through baking, until puffed and dry, about 16 minutes. Slide cookies on parchment onto a wire rack. Let cool completely. Repeat with remaining batter on third baking sheet.
- For ganache:
- Place chocolate and butter in a medium bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat; stir in orange zest, cloves, allspice, and salt. Pour hot cream mixture over chocolate and butter; whisk until smooth. Refrigerate until firm, about 20 minutes.
- Spoon ganache into a pastry bag fitted with a 1/4" tip. (Alternatively, spoon into a plastic freezer bag, then cut 1/4" off a corner of bag.) Twist top of bag and pipe about 1 teaspoon ganache onto flat side of 1 cookie, leaving 1/4"-1/8" plain border. Top with a second cookie, flat side down. Repeat with the remaining cookies and ganache. Brush tops with gold dust, if desired. Layer in an airtight container between sheets of parchment paper and refrigerate overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let return to room temperature before serving.
DARK CHOCOLATE-GLAZED ORANGE MACAROONS
Macaroons go modern with a chocolate and orange flavor mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
- In large bowl, mix coconut, sugar and flour. Stir in egg whites, pecans, orange peel, vanilla and almond extract. On cookie sheet, drop dough by tablespoonfuls 2 inches apart.
- Bake 18 to 22 minutes or until golden. Remove from cookie sheet to cooling rack; cool completely.
- In small resealable freezer plastic bag, place chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand until set.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE-DIPPED COCONUT MACAROONS
Even first-time cookie makers can pull off super moist, tender, chewy macaroons. Using sweetened condensed milk streamlines the operation and produces a very nice texture. Simple to make and easy to transport, these are the ultimate cookies to bring to any potluck. Just stick an almond inside each macaroon if you want to relive that chocolate-coated coconut-filled candy bar of your childhood.
Provided by Chef John
Categories Desserts Cookies Macaroon Recipes
Time 1h5m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 10.7 g, Cholesterol 3.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 8 g, Sodium 43 mg, Sugar 8.5 g
ORANGE-COCONUT MACAROONS WITH CHOCOLATE
Chocolate-drizzled macaroons pair orange juice and zest with grated coconut. Don't confuse these tasty treats with French macarons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 6
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
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.
WE'RE SWEET ON THESE ORANGE-CHOCOLATE COCONUT MACAROONS
Macaroons make everything better (and they're gluten-free, too)
Provided by Alicia Tyler
Number Of Ingredients 7
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
PERFECT COCONUT MACAROONS
After falling in love with a local bakery's coconut macaroon, I attempted to create a duplicate version at home. This is what I came up with.
Provided by circoit
Categories Desserts Cookies Macaroon Recipes
Time 1h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
- Beat egg whites in a bowl until soft peaks form.
- Fold coconut mixture into egg whites until just combined.
- Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
- Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
- Line baking sheet with new piece of parchment paper.
- Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 23.2 g, Fat 9.8 g, Fiber 2.9 g, Protein 1.9 g, SaturatedFat 8 g, Sodium 72.7 mg, Sugar 18.5 g
CHOCOLATE-DIPPED MACAROONS
These macaroons have got a great homemade feel to them. The chocolate and coconut combination make them a very rich treat that everyone seems to love. --Joylyn Trickel
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.
Nutrition Facts :
COCONUT MACAROONS
If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 40m
Yield About 18 macaroons
Number Of Ingredients 10
Steps:
- Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
- Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
- Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
- Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
- Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS
A twist on the traditional macaroon with orange zest dipped in chocolate. Great for passover or any other occasion. I just made these and they are so delicious I had to post the recipe right away. It's my first recipe posted, so let me know what you think.
Provided by totalia
Categories Dessert
Time 50m
Yield 18 macaroons, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
- In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
- With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
- Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
- Dip bottoms of macaroons in chocolate.
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