Chocolate Dipped, Orange-Coconut Macaroons
Recipe: #15996
November 18, 2014
Categories: Desserts, Cookies, Dropped, Coconut, Southern, Baby Shower, Brunch, Christmas, Fathers Day Game/Sports Day, Oven Bake, Gluten-Free, Low Cholesterol, Low Fat, Vegetarian, 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!"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Whisk all ingredients (EXCEPT the melted chocolate) together in a bowl. Mix well, but do not over mix!
Step 2
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.
Step 3
Preheat oven to 350°F.
Step 4
Scoop the coconut mixture with a small (2 teaspoon) cookie scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies.
Step 5
Bake until light golden, about 12 to 14 minutes.
Step 6
Let cool completely on the pans.
Step 7
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!
Step 8
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.
Step 9
Yield: 30 (2-teaspoon) small cookie scoop sized cookies.
Tips
- Whisk
- Parchment paper
- Small (2-teaspoon) cookie scoop