PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS
A twist on the traditional macaroon with orange zest dipped in chocolate. Great for passover or any other occasion. I just made these and they are so delicious I had to post the recipe right away. It's my first recipe posted, so let me know what you think.
Provided by totalia
Categories Dessert
Time 50m
Yield 18 macaroons, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
- In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
- With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
- Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
- Dip bottoms of macaroons in chocolate.
ORANGE COCONUT MACAROONS DRIZZLED IN CHOCOLATE
This is a match made in heaven. Fresh orange zest in coconut macaroons with chocolate! I made these with citrus thinking of spring and it was for my Passover dinner since there is no leavening in them. It was a big hit! Store in an airtight container at room temperature for 2 to 3 days.
Provided by Nicole G
Categories Desserts Cookies Macaroon Recipes
Time 1h2m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Mix flaked coconut, sweetened condensed milk, orange juice, orange zest, and vanilla extract together in a large bowl.
- Place egg whites and salt in a large bowl; beat with an electric mixer until stiff peaks form. Fold into the coconut mixture. Drop tablespoonfuls of the mixture onto the lined baking sheets.
- Bake in the preheated oven until golden brown, about 30 minutes. Transfer to a wire rack to cool.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 90 seconds.
- Dip the bottom of the cooled macaroons into the melted chocolate and set back on the parchment paper. Drizzle remaining chocolate on top. Cool until chocolate hardens, about 10 minutes.
Nutrition Facts : Calories 176.9 calories, Carbohydrate 22.9 g, Cholesterol 5.6 mg, Fat 9 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6.9 g, Sodium 80.7 mg, Sugar 19.7 g
CHOCOLATE FONDUE WITH CANDIED ORANGE PEEL, RASPBERRIES, AND ALMOND MACAROONS
Categories Food Processor Chocolate Dairy Egg Fruit Nut Dessert Bake Cocktail Party Valentine's Day Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 19
Steps:
- Make candied peel:
- Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orange peel from top to bottom at 1/3-inch intervals, cutting through pith, with a sharp knife. Pull off each strip of peel, including pith, with your fingers and put in a 2- to 3-quart heavy saucepan. (Reserve fruit for another use.) Fill pan with water, then add 1/4 teaspoon salt and bring to a boil. Boil, uncovered, 10 minutes, then drain peels in a sieve. Repeat procedure with more cold water and remaining 1/4 teaspoon salt, then set peels aside. (If peels are not very tender, repeat procedure a third time.)
- Put a sheet of parchment paper or wax paper on a baking sheet and set baking sheet on a rack.
- Bring granulated sugar and water (1/4 cup) to a boil in cleaned saucepan over moderately high heat, stirring and brushing any crystals from side of pan with pastry brush dipped in cold water until sugar is dissolved.
- Add peels to syrup in pan and cook, stirring frequently, until most of syrup is absorbed by peels, 4 to 5 minutes. Transfer peels to lined baking sheet, separating strips. Let dry until only slightly sticky, at least 1 hour. make macaroons: Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet and put almonds in a shallow bowl.
- Blend together almond paste, egg white, and salt in a food processor until smooth, then transfer dough to a small bowl or a sheet of wax paper. Transfer slightly rounded teaspoonfuls of dough, a few at a time, to almonds and turn to coat completely, then transfer to baking sheet as coated, arranging balls about 1 inch apart.
- Bake until tops are pale golden and undersides are golden, 20 to 25 minutes. Transfer to a rack to cool.
- Make fondue:
- Finely chop chocolate (preferably in a food processor) and transfer to a small bowl.
- Bring cream, butter, and Cognac to a simmer in a 1/2- to 1-quart saucepan over moderate heat. Remove from heat and add chocolate, stirring until melted and smooth. Transfer to fondue pot and set over candle flame or to small warmed bowl (chocolate will stay warm enough for dipping for about 20 minutes without candle).
- Arrange raspberries, orange peel, and macaroons on a plate (use wooden picks for raspberries) and serve with fondue.
ORANGE-COCONUT MACAROONS WITH CHOCOLATE
Chocolate-drizzled macaroons pair orange juice and zest with grated coconut. Don't confuse these tasty treats with French macarons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper, and set aside. Using your hands, mix together the coconut and orange juice in a large bowl, then mix in zest; set aside.
- Put egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until frothy. Beat in sugar, 2 or 3 tablespoons at a time. Raise speed to high; beat until stiff, shiny peaks form.
- Fold coconut mixture into egg whites with a rubber spatula. Using your hands or a 1 1/2-inch (1-tablespoon-capacity) ice-cream scoop, drop dough rounds onto lined baking sheets, 1 inch apart.
- Bake, switching positions of sheets and rotating about halfway through, until tops of the macaroons are golden brown, 15 to 18 minutes. Let cookies cool on sheets on wire racks. Gently loosen cookies from parchment.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Using a small spoon, drizzle chocolate over macaroons. Let stand until chocolate is set, about 20 minutes.
HAZELNUT AND ALMOND MACAROONS WITH ORANGE SEMIFREDDO
Categories Cookies Ice Cream Machine Mixer Egg Nut Dessert Bake Freeze/Chill Passover Frozen Dessert Orange Almond White Wine Spring Hazelnut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Make macaroons:
- Preheat oven to 200°F. Line a large baking sheet with parchment paper. Draw or trace 12 (3-inch) circles 1 inch apart on parchment and turn paper over on baking sheet.
- Put egg whites in a metal bowl set over a pan of simmering water and gently whisk constantly until barely warm. Remove bowl from heat and beat whites with a pinch of salt with an electric mixer until they just hold soft peaks. Gradually add 1/2 cup superfine sugar, beating until whites just hold stiff, glossy peaks. Fold in remaining 1/4 cup sugar, then nuts.
- Transfer meringue to pastry bag and pipe 12 rounds of meringue inside drawn circles on parchment. Bake in middle of oven until dry to the touch and crisp, about 1 1/2 hours. If macaroons are not crisp after 1 1/2 hours, turn off oven and let stand in oven 30 to 40 minutes more. Peel macaroons off parchment and transfer to a rack to cool (macaroons may stick if cooled on paper).
- Make semifreddo:
- Finely grate enough zest from oranges to measure 1 1/2 teaspoons. Squeeze 2 cups juice.
- Whisk together yolks, sugar, and potato starch in a 1-quart heavy saucepan. Gradually add juice, whisking until smooth. Cook over moderate heat, whisking constantly, until thickened and registers 170°F on an instant-read thermometer, 5 to 6 minutes. Pour through a very fine sieve into a metal bowl and stir in zest. Set bowl in a larger bowl of ice and cold water and stir occasionally until mixture is cold.
- Freeze in ice-cream maker until soft-frozen. Spread semifreddo on flat (bottom) side of 6 macaroons and top with remaining macaroons, flat sides down. Wrap each in plastic wrap and freeze until ready to serve.
- Make wine syrup:
- Remove zest from orange with a vegetable peeler, then remove any white pith from zest. Julienne zest. Squeeze 1 tablespoon juice.
- Cover zest with cold water in a small saucepan and bring to a boil. Drain in a sieve and rinse under cold water. Pat dry.
- Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
- While caramel is cooking, bring wine and zest to a boil in a small saucepan. Tilt caramel pan and carefully pour in wine with zest (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Stir in orange and lemon juices, then cool.
- Let filled macaroons soften 20 to 25 minutes at room temperature, then serve with wine syrup.
ORANGE COCONUT MACAROONS
Steps:
- Preheat oven to 325 degrees. Place the coconut in a medium bowl. Wash and zest the oranges and mince the zest well. Squeeze the juice from the oranges, strain, and sprinkle half of it over the coconut. Toss well. Gradually sprinkle on more orange juice, a teaspoon at a time, tossing well with the coconut. Stop adding juice when the coconut is just moist enough to hold a snowball. Do not overmoisten. Mix in grated orange zest and set aside.
- Place egg whites and salt in the bowl of an electric mixer and beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down the side of the bowl, beating until stiff and shiny. Remove from machine and fold in the coconut. Drop by heaping tablespoons onto parchment lined baking sheets and form each into a little mound with moistened fingers. Bake at 325 for 1012 minutes until cookies are set and tips are browned. Remove from oven and let cool on rack in pans for 5 minutes, then use spatula to remove cookies from pans and let cool directly on rack. When cookies are cool, melt chocolate in small metal bowl over gently simmering water. Dip bottom of each cookie into melted chocolate and place on cookie sheet lined with parchment of wax paper. Allow chocolate harden and then serve.
ORANGE-COCONUT MACAROONS
The dough for these orange-coconut macaroons is made in a food processor and dropped by teaspoons onto baking sheets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees. Process granulated sugar and orange zest in a food processor until combined, about 3 minutes. Add almond paste; process 1 minute. Add egg whites, orange juice, confectioners' sugar, flour, half of the coconut, and the salt; process 1 minute. Remove blade, scraping batter into bowl with a rubber spatula. Stir in remaining coconut.
- Drop rounded teaspoons of batter on to baking sheets lined with parchment paper, spacing about 2 inches apart. Bake macaroons until the edges start to turn brown, about 25 minutes. Transfer parchment and macaroons to a wire rack; let cool completely.
PINCHED ORANGE MACAROONS
This recipe, one of Martha's favorites, is courtesy of Patrick Lemble, the former executive pastry chef at the legendary Four Seasons restaurant, in New York City.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 5 dozen
Number Of Ingredients 6
Steps:
- Line 2 baking sheets with parchment paper or nonstick baking mats. Beat 1 egg white, the almond paste, confectioners' sugar, and almond extract with a mixer on medium speed until creamy, about 2 minutes. Add Grand Marnier and orange zest, and beat until combined, about 1 minute.
- Turn out dough onto a clean surface lightly dusted with confectioners' sugar, and roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into thirty 1/2-inch pieces. Roll each piece into a ball.
- Lightly beat remaining egg white. Brush onto each dough ball, and roll in sugar, tapping to remove excess. Transfer to prepared baking sheets. Let stand for 30 minutes.
- Preheat oven to 350 degrees. Gently pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until pale golden, about 15 minutes. Transfer baking sheets to wire racks, and let cool completely. (Macaroons can be stored at room temperature for up to 1 week.)
ORANGE-COCONUT MACAROONS RECIPE
Macaroons that taste like creamsicles? What could be bad?!
Provided by Simone Miller
Yield Makes 18 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a medium bowl, beat the egg whites until medium peaks form.
- In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
- Fold the egg whites into the coconut mixture.
- Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
- Bake for 25-30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
CHEWY ORANGE MACAROONS
this uses the whole egg, and is not your regular cookie. It is soft and chewy inside and crispy outside,
Provided by Dinglebop
Categories Drop Cookies
Time 40m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Line a large baking sheet with parchment paper.
- Preheat oven to 350 degrees.
- In your mixer bowl and using the whip beater ( balloon whisk).
- beat the whole egg until thick and light.
- Add in the sugar gradually a little at a time.
- Add the vanilla and orange zest.
- Beat until thick light and fluffy.
- Remove bowl, and fold in the coconut.
- Drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart.
- Bake 15 minutes.
- Turn off heat.
- Leave in the oven for 10 more minutes, letting them dry more.
- Remove and let completely cool.
- Store in a tin container airtight.
Nutrition Facts : Calories 55.9, Fat 4, SaturatedFat 3.4, Cholesterol 5.9, Sodium 4.2, Carbohydrate 5.2, Fiber 1, Sugar 4.2, Protein 0.6
CRANBERRY ORANGE MACAROONS
Steps:
- Heat oven to 350 degrees In a large bowl, toss coconut, flour, salt and orange zest together. Add the condensed milk, orange juice,vanilla, almond extract and stir together until thoroughly combined. and chocolate chips and cherries and mix to combine. Drop mounds of batter with two teaspoons onto parchment or silpat lined baking sheet. Bake 22-23 minutes until golden brown. Let cool 3-4 minutes so cookies can set up before removing from cookie sheet to a cooling rack. Store in a cool dry place, in a non-airtight container to keep cookies crisp on the outside.
PINCHED ORANGE MACAROONS
This recipe, one of Martha's favorites, is courtesy of Patrick Lemble, executive pastry chef at the Four Seasons restaurant, in New York City.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Step 1
- Line 2 baking sheets with parchment paper or nonstick baking mats. Beat 1 egg white, the almond paste, confectioners' sugar, and almond extract with a mixer on medium speed until creamy, about 2 minutes. Add Grand Marnier and orange zest, and beat until combined, about 1 minute.
- Step 2
- Turn out dough onto a clean surface lightly dusted with confectioners' sugar, and roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into thirty 1/2-inch pieces. Roll each piece into a ball.
- Step 3
- Lightly beat remaining egg white. Brush onto each dough ball, and roll in sugar, tapping to remove excess. Transfer to prepared baking sheets. Let stand for 30 minutes.
- Step 4
- Preheat oven to 350 degrees. Gently pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until pale golden, about 15 minutes. Transfer baking sheets to wire racks, and let cool completely. (Macaroons can be stored at room temperature for up to 1 week.)
ORANGE MACAROONS
Took an oldie and put a twist on it for an orange challenge. This one's for you, Cindy!
Provided by Christine Whisenhunt
Categories Fruit Desserts
Time 20m
Number Of Ingredients 3
Steps:
- 1. Mix ingredients. Drop by teaspoonfuls onto well greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
- 2. For another twist, after they have cooled, dip these in some melted chocolate! I'm not a huge fan of coconut (I like the flavor, but the texture gets me...), but I LOVE orange and chocolate together!
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