Sweet Melissa Sundays: Chocolate Orange Macaroons

Oh, you’re in for a treat. Figuratively and literally.

This is an easy recipe. Five ingredients! Need I say more?

Ingredients:

-6 ounces best-quality solid semisweet (58%) chocolate
-One 14-ounce bag sweetened coconut
-Zest of 1 orange
-1 cup sugar
-3 large egg whites

Before you start:
Position a rack in the center of your oven. Preheat the oven to 325F. Line a cookie sheet with parchment paper or aluminum foil.

1. Using a serrated bread knife, finely chop the chocolate. Set aside.
2. In a large bowl, combine the coconut and zest, and rub together with your hands. (This will break up the coconut and release the orange oils).
3. Stir in the sugar and chocolate to the coconut and mix to combine. Add the egg whites. Use your hands to mix until everything is coated and the egg whites are distributed evenly.
4. Using a 1 ounce cookie scoop, firmly pack the dough into the schoop and unmold about 2 inches apart onto the prepared cookie sheet. Bake for 25 to 30 minutes, or until the cookies are goldeb brown. remove to a wire rack to cool completely.

The cookies keep in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Do not unwrap before defrosting.

I love these three flavors together. Although my macaroons turned out a bit dry (I think I may have put in too much coconut or baked them for too long), they were still delicious! Enjoy!

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