My dad loves coconut, and thereby, macaroons. I, on the other hand, am not crazy about coconut, but do love this recipe!
Bon Appétit, December 2008. Makes 70.
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup sugar
- 1/8 tsp salt
- 2 tsp orange peel, finely grated
- 3 large eggs
- 24 oz sweetened flaked coconut (about 6 cups firmly packed)
- 6 oz bittersweet chocolate, melted
Position rack in centre 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.