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! Made with only 6 ingredients, and 10 minutes to whip up, these coconut macaroons make the perfect cookie to enjoy with your morning coffee or tea.
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! Making them totally gluten-free!
These Coconut Orange Macaroons…
Our recipe for these macaroon cookies includes chocolate on the bottom with an additional drizzled 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… (with links) (*full recipe card is at the bottom of this post)…
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unsweetened coconut flakes
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sweetened condensed milk, or DF coconut condensed milk
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1 navel orange (organic) – for zest
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vanilla extract
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2 large eggs – using only egg whites
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semi-sweet chocolate chips
How To Make These Easy Coconut Macaroons…
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…
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Melt chocolate chips either in a double boiler on the stovetop, or in the microwave.
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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.
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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.
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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.
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Then transfer to a ziplock bag to drizzle over each cookie.
Transfer to the refrigerator 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 chilled, in the refrigerator.
STORING and FREEZING These Coconut Orange Macaroons…
- Transfer 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.
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.
The aroma is WONDERFUL!
Besides, when you add the melted chocolate to them? They are even better. So yummy… everyone will love them!
Let’s get baking! These coconut macaroon cookies are worthy to be part of your dessert table.
ENJOY!!
More Gluten-Free Desserts…
- 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
Yield: 25 cookies
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.
Prep Time
12 minutes
Cook Time
25 minutes
Total Time
37 minutes
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 cookiesServing Size:
1 cookieAmount Per Serving: Calories: 98Total Fat: 5.2gCarbohydrates: 11.3gFiber: 1.3gSugar: 8.7gProtein: 2.2g
…Thanks for PINNING!
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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!