Orange Zested Macaroons with Dark Chocolate

Orange and Chocolate are a perfect marriage!

Try these over the weekend for the holiday season!

Ingredients:

  • 14 oz of sweetened shredded coconut
  • 14 oz can of sweetened condensed milk
  • pinch of salt
  • 3 large egg whites room temperature
  • 1 tsp of vanilla extract
  • zest from one orange and 1 tbsp of fresh juice from the orange
  • 1 bag of bittersweet dark chocolate chips (Ghirardelli baby it is the best!!!)

Directions:

Preheat your oven on to 350 degrees. Mix the coconut, sweetened condensed milk, vanilla extract, Orange zest and orange juice together in a large bowl.

In a mixer add your egg whites and pinch of salt. Beat until stiff peaks form:

Don't over mix the egg whites, they will get dry and gritty :(

Ok so here is my trick to lighten up this batter and start folding the mixture together. I add 1/4 of the egg whites and stir them into the coconut mixture to "lighten it up somewhat" this will make the folding part blend better. Fold the rest of the egg whites in till distributed evenly.

 

Ok so you MUST, MUST USE PARCHMENT PAPER OR SILPAT! :) :) Don't say I didn't warn ya! ;) You will have to take a chisel and hammer to your cookie sheets if you don't. And no.... greasing the cookie sheet is not going to work! Trust me I know and it is not a pretty site.

Truthfully it even sticks to the parchment a bit but I use a thin spatula to lift them gently off.

So drop them by heaping spoonfuls on to your prepared cookie sheet AKA on-to-the-parchment-paper. Cook for aproximately 15 min till they get a bit golden on the underside and bits of coconut will turn golden on the top as well.

Let your cookies cool for about 5 minutes before you move them off the cookie sheet and onto a wire rack to continue to cool completely.

Now for the fun part. Buy this:

 

Put some in a glass bowl and melt in the microwave on half power. Start with 2 min and then stir it:

 

Keep putting it back in at half power for 30 seconds till it is silky and glossy:

Then bombs away :)

Just teasing I place them gently on the surface of the chocolate and wipe the bottom of the cookie against the side of the bowl so I don't have too much chocolate on the cookie. I try to keep a good coconut/chocolate ratio lol ha ha

Then you need to place them on a clean parchment paper to set the chocolate. Also I will mention that you do not need to dip the bottoms in chocolate if you don't want too much chocolate. I would be happy with a hint of chocolate from the drizzle we are going to do in the next step but my husband is a chocolaholic!! A billion times over I must add ;)

Ok so I take a sturdy ziplock bag and fold down the top and get good access to one corner, so that I can put the remaining chocolate in the bag to drizzle over the macaroons. Take a mug and place the bag in the mug this helps hold the bag steady so you can use two hands. Make sure your chocolate is not starting to set in the bowl. Nuke it a bit more if you have too.

Ok take some scissors and make a TINY snip in the corner of your homemade, tricked-out piping bag. Pass the bag with a gentle pressure over the cookies to make messy lines. The more fluid you are with the motion the prettier it looks! Comme ├ža:

Store in an air tight container. Enjoy they are sooooo delicious!

[recipe title="Orange Zested Chocolate Macaroons" servings="8" time="2hrs" difficulty="easy"]

Ingredients:

  • 14 oz of sweetened shredded coconut
  • 14 oz can of sweetened condensed milk
  • pinch of salt
  • 3 large egg whites room temperature
  • 1 tsp of vanilla extract
  • zest from one orange and 1 tbsp of fresh juice from the orange
  • 1 bag of bittersweet dark chocolate chips (Ghirardelli baby it is the best!!!)

Directions:

Preheat your oven on to 350 degrees. Mix the coconut, sweetened condensed milk, vanilla extract, Orange zest and orange juice together in a large bowl.

In a mixer add your egg whites and pinch of salt. Beat until stiff peaks form.

Don't over mix the egg whites, they will get dry and gritty :(

Ok so here is my trick to lighten up this batter and start folding the mixture together. I add 1/4 of the egg whites and stir them into the coconut mixture to "lighten it up somewhat" this will make the folding part blend better. Fold the rest of the egg whites in till distributed evenly.

Ok so you MUST, MUST USE PARCHMENT PAPER OR SILPAT!

So drop them by heaping spoonfuls on to your prepared cookie sheet AKA on-to-the-parchment-paper. Cook for approximately 15 min till they get a bit golden on the underside and bits of coconut will turn golden on the top as well.

Let your cookies cool for about 5 minutes before you move them off the cookie sheet and onto a wire rack to continue to cool completely.

Drizzle and dip in melted chocolate. Allow to dry and serve. Store in airtight container to keep fresh :)

[/recipe]