You either love coconut or hate it. I love it especially if it’s in a cookie! Coconut macaroons have been a guilty pleasure of mine for years. Crispy on the outside, ooey gooey soft and chewy on the inside. Combining coconut with chocolate and orange will take you to a whole other level. My senses opened along with my mouth and my entire batch of these sweet treats were just about gone!
Chocolate Dipped Orange Coconut Macaroons
Make approximately 40 (depends on size)
- 5 1/4 cups Sweetened flaked coconut (1 large bag)
- 14 oz Sweetened condensed milk (1 can)
- 2/3 cup AP flour
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 1 medium Orange (zested and juiced; separated )
- 1 pkg Semi sweet chocolate chips
- 1 tbsp Shaved canning wax
Preheat the oven to 350°, and set up a double boiler for the chocolate and wax. The wax is optional but it does help to solidify the chocolate on the macaroon. Mix together, in a large bowl, all the ingredients except the orange zest and juice. Add as much or as little zest from that orange to flavor the dough. I used about 1 teaspoon since zest is very strong. * Add the same amount the chocolate when it is melted. Add 1 tablespoon of orange juice and mix completely. Use a table spoon to form the cookie into a bite size ball. Place on a baking sheet lined with parchment paper.
Place in the oven for 10-12 minutes, or until slightly golden brown. Put the macaroons on a rack to cool completely before dipping the chocolate.
Once the macaroons have cooled, dip the top of the cookie into the chocolate. Shake it gently once and place back on the rack to dry. Both the chocolate and the macaroons have orange in them so you should be able to smell it throughout the baking process. Also, try lemon and mint as well. (they’re awesome!) As always, enjoy!