Chocolate Dipped, Orange-Coconut Macaroons
November 18, 2014
Categories: Desserts, Cookies, Dropped, Fruit, Coconut, North American, Southern, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Brunch, Christmas, Entertaining, Father's Day, Game/Sports Day, Oven Bake, Gluten-Free, Low Cholesterol, Low Fat, Vegetarian, Make it from scratch, Chocolate more
"Slightly modified from Mrs Flick's recipe from 2007, on Zaar. One of my granddaughter Caroline's favorite candy-like cookies! Vary the extract and zest, and create your own favorite! Chill time is not included in prep or cook times! Note: I melted two ounces of chocolate at a time, in the microwave, in a Pyrex custard cup. A little more time consuming, but less wasted hardened chocolate!"
- Serving Size: 1 (20.4 g)
- Calories 78.2
- Total Fat - 4.8 g
- Saturated Fat - 3.6 g
- Cholesterol - 0 mg
- Sodium - 14.7 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 1.2 g
- Sugars - 8.1 g
- Protein - 0.5 g
- Calcium - 3.2 mg
- Iron - 0.4 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Whisk all ingredients (EXCEPT the melted chocolate) together in a bowl. Mix well, but do not over mix!
The recipe can be made up to this point and kept refrigerated up to 3 days in advance. Chill the cookie mixture for 3-4 hours, minimum.
Preheat oven to 350°F.
Scoop the coconut mixture with a small (2 teaspoon) cookie scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies.
Bake until light golden, about 12 to 14 minutes.
Let cool completely on the pans.
Note: I melted two ounces of chocolate at a time, in the microwave, in a Pyrex custard cup. A little more time consuming, but less wasted hardened chocolate!
Remove cookies from the pan and DIP THE BOTTOMS ONLY in melted chocolate, then place back on the parchment lined cookie sheet to set up.
Yield: 30 (2-teaspoon) small cookie scoop sized cookies.
Tips & Variations
- Parchment paper
- Small (2-teaspoon) cookie scoop