Easy Coconut Orange Macaroons
Easy Coconut Orange Macaroons are crunchy on the outside, with a soft, tender coconut texture inside, and drizzled with chocolate over them. YUM! The perfect blend of chocolate and orange flavors and a wonderful treat for your palate
What is a Macaroon?
A macaroon cookie is one made with shredded coconut, egg whites, sugar, and flavorings, like vanilla extract and sometimes sweetened condensed milk. NO Flour – what’s-so-ever! Makes them gluten-free!
These delicious cookies are made with only 6 ingredients, and 10 minutes to whip up. And, ideal to enjoy with your morning coffee or tea.
These Coconut Orange Macaroons…
Our recipe for these macaroon cookies includes chocolate on the bottom with an additional drizzle on top. They are loaded with coconut and orange zest, making them amazingly delicious!
So YUMMY!
We love the mix of chocolate and orange together. I guess you can say it’s an “Italian thing.” And these macaroons burst with orange and chocolate flavors. They are SO GOOD! 😉
Ingredients Needed to Make These Coconut Orange Macaroons:
-
unsweetened coconut flakes
sweetened condensed milk, or DF coconut condensed milk
-
1 navel orange (organic) – for zest
-
vanilla extract
-
2 large eggs – using only egg whites
-
semi-sweet chocolate chips
Directions To Make Them
Our recipe card is located at the bottom of this post.
1. Preheat oven to 325 degrees F (163C). Line 2 baking sheets with parchment paper. Set them aside.
2. In a large mixing bowl, mix together coconut flakes, condensed milk, vanilla extract, and orange zest. Set it aside.
3. Separate the eggs, and place the egg whites in a medium-sized bowl. Beat the egg whites at the highest speed for 5 minutes or more, until they are fluffy and form stiff peaks.
4. Next, slowly and gently fold the fluffy egg whites into the coconut mixture.
5. Using the smallest ice cream scoop, scoop up and drop it onto the prepared cookie sheets, at least 1-inch apart.
6. Bake for 22 to 25 minutes, until they are golden around the bottom edges and on top. Remove and allow the cookies to cool on the baking sheets for 2 minutes. Then transfer to a wire rack and continue to cool completely.
How To Melt Chocolate for Dipping
Melt chocolate chips either in a double boiler on the stovetop, or in the microwave.
Dip each cookie into the melted chocolate, and use the back of the spoon or a knife to help wipe off excess chocolate. Place each cookie onto the wire rack.
Next, you can either melt an additional 1/2 cup of chocolate chips, then place the melted chocolate into a quart-size ziplock bag. Snip a tiny opening with scissors in one corner, and drizzle some chocolate over each cookie.
Or you can make a quick chocolate ganache by adding some hot heavy cream (1/4 cup) to the remaining melted chocolate and blend it until the chocolate is creamy smooth.
Then transfer to a ziplock bag to drizzle over each cookie.
Helpful Tip! Transfer the rack filled with cookies to the refrigerator to chill for at least 30 minutes, until the chocolate sets.
6. Use a spatula to help you remove the cookies from the wire rack. Then transfer them to a sealed container and keep them chilled, in the refrigerator.
STORING and FREEZING
- Transfer the macaroons to a sealed container. If you keep them chilled in the fridge, they will stay fresh for weeks.
- Cookies will freeze well for up to two months.
These Macaroons are Worthy of Making
These coconut macaroon cookies are worthy to be part of your dessert table. So yummy… everyone will love them! Best part? …when they come out of the oven, the scent of orange comes through that door with these macaroons – making your house smell delicious!
Try them… and ENJOY!!
More Gluten-Free Desserts…
- Easy Orange Posset
- No-Bake Chocolate Chip Peanut Butter Cookies
- Gluten-Free French Chocolate Cake
- Dark Chocolate Magic Cookie Bars
- Chocolate Chip Oatmeal Pecan Cookies
- Gluten-Free Pumpkin Magic Bars
Easy Coconut Macaroons
Easy Coconut Orange Macaroons are crunchy on the outside, with a soft, tender coconut texture inside, paired with the perfect blend of chocolate and orange flavors. A wonderful treat for your palate! Gluten-free with only 6 ingredients to make these cookies positively delicious.
Ingredients
- 4 cups (7-ounce bag, or 198g) unsweetened coconut flakes
- 1 (14-ounce) ( 396g) can of sweetened condensed milk
- 1 + 1/2 Tbsps. freshly grated orange zest
- 2 large egg whites
- 1 tsp. vanilla extract
- 1 cup (170g) semi-sweet chocolate chips, for melting
Instructions
- Preheat oven to 325 degrees F (163C). Line two baking sheets with parchment paper and set them aside.
- In a large mixing bowl, use a large spoon or spatula to mix together coconut flakes, condensed milk, vanilla extract, and orange zest. Set it aside.
- Separate the eggs, and place the egg whites in a medium bowl. Beat the egg whites at the highest speed for 5 minutes or more, until they are fluffy and form stiff peaks.
- Slowly and gently fold the fluffy egg whites into the coconut mixture.
- Using the smallest ice cream scoop, scoop up and drop it onto the prepared cookie sheets, at least 1 inch apart.
- Bake for 22 to 25 minutes, until they are golden around the bottom edges and on top. Remove and allow to cool on baking sheets for 2 minutes. Then transfer to a wire rack and continue to cool completely.
To Melt Chocolate for Dipping:
- Melt chocolate chips either in a double boiler on the stovetop, or in the microwave. (See my notes on the bottom).
- Dip each cookie into the melted chocolate, and use the back of the spoon or a knife to help wipe off excess chocolate from the cookie. Place each cookie onto the wire rack.
- Next, if you need more chocolate to drizzle on top, you can melt an additional 1/2 cup of chocolate chips.
- Then place the melted chocolate into a quart-size ziplock bag. Snip a tiny opening with scissors in one corner, and drizzle some chocolate over each cookie.
- Or you can make a quick chocolate ganache by adding some hot heavy cream (1/4 cup) to the remaining melted chocolate and blend it until the chocolate is creamy smooth. Then transfer to a ziplock bag to drizzle over each cookie.
- Transfer to the refrigerate to chill for at least 30 minutes for the chocolate to set.
- Use a spatula to help you remove the cookies from the wire rack. Then transfer them to a sealed container and keep them in the refrigerator.
- Yields: 23 to 25 coconut macaroons
Notes
Bests to keep these cookies chilled. They will stay fresh for up to two weeks. Cookies will freeze for up to two months.
Nutrition Information:
Yield: 25 cookies Serving Size: 1 cookieAmount Per Serving: Calories: 98Total Fat: 5.2gCarbohydrates: 11.3gFiber: 1.3gSugar: 8.7gProtein: 2.2g
If you try our Easy Coconut Orange Macaroons, please come back and leave a star rating and review. It’s so helpful to other readers to read your results, adaptations, and ideas for variations. Have fun and snap a photo and share it on Pinterest, be sure to tag us #2sistersrecipes and on Instagram @2sistersrecipes. We’d love to see and share what you cook. 🙂 For more delicious recipes and ideas, follow us on Instagram, Facebook, and Pinterest!
Happy Baking! 🙂
thanks for stopping by…
xo Anna and Liz
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i love chocolate and orange together. these look great!
Thanks so much, Sherry! These macaroons are divine, and we hope you’ll try this recipe. Have a great day! 🙂
Orange and chocolate are a nice addition to a classic macaroon. One of my favorite flavor combinations.
Yes, ours too! Thanks so much for stopping by! Enjoy!!
Wish my hubby shared my love of coconut! These look divine, especially more so with the freshly grated orange zest.
Susan, I think you should make these macaroons when you have your dinner group. They will be a hit! And you can freeze them, and have them for your grandchildren when they come to visit. 🙂 LOL… Try them!