Orange Coconut Macaroons (Gluten-Free)

The weather is finally getting a little warmer, even though there are still days that feel more like fall or even winter ! Warmer weather means I can make ice-cream again, yeah ! It is actually very easy but one problem I have, is figuring out what to do with the leftover egg whites. I usually use them to make meringue cookies. This time, I used them for something else. I added a little twist to my old recipe and made these lovely Orange Coconut Macaroons !  With the chocolate drizzle, they are so good ! Looking back at some of my old posts, I feel a little embarrassed about the pictures I took (but back then I thought they were very good….lol). To be honest, to me, taking food photos is actually much harder than making the food itself.  My kids said the macaroons in some of my pictures look like sushi ! Like these two…….

Well, I guess they were right, they do kind of look like little rice balls, don’t they ? 

Makes about 18-20 cookies

  • 200 g unsweetened shredded coconut 
  • Zest of 1/2 orange
  • 2 egg whites (about 70g)
  • 50 g granulated sugar 
  • 2.5 mL pure vanilla extract 
  • 45 mL freshly squeezed orange juice 
  • 60 g semi-sweet chocolate (for drizzling)
  1. Preheat oven to 325°F
  2. Mix together coconut and orange zest, set aside
  3. In an electric mixer, whisk together egg whites and sugar until frothy (about 3 minutes) 
  4. Add vanilla and orange juice, whisk until blended
  5. Fold in coconut mixture
  6. Scoop about one tablespoon each and place on cookie trays lined with parchment paper
  7. Bake for about 12-15 minutes until golden
  8. Cool completely
  9. Melt chocolate in a double boiler or microwave, drizzle on top of macaroons
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12 thoughts on “Orange Coconut Macaroons (Gluten-Free)

  1. sugarlovespices

    That’s something else I can do with leftover egg whites! They look beautiful and I’m sure taste amazing, especially with that chocolate drizzle…

    Liked by 1 person

    Reply

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