Ambrosia Macaroons
- Ready In:
- 38mins
- Ingredients:
- 8
- Yields:
-
16 macaroons
- Serves:
- 16
ingredients
- 118.29 ml unsalted butter, room temperature
- 177.44 ml sugar
- 0.61 ml salt
- 9.85 ml finely grated orange peel
- 3 large eggs
- 680.38 g sweetened flaked coconut (about 6 cups firmly packed)
- 170.09 g bittersweet chocolate, melted
- 4.92 ml vanilla extract
directions
- Position rack in center of oven; preheat to 325°F
- Line 3 large rimmed baking sheets with parchment.
- Using electric mixer, beat butter in large bowl until smooth.
- Add sugar and salt; beat until blended.
- Beat in orange peel, then eggs, 1 at a time.
- Mix in coconut.
- Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
- Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes.
- Cool completely on sheets.
- Using fork, drizzle chocolate over macaroons.
- Chill on sheets until chocolate is firm, about 30 minutes.
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