Get ready to tantalize your taste buds with the most irresistible French dessert that will transport you straight to a Parisian patisserie! These Dark Chocolate Dipped Orange Macaroons are not just a treat - they're a culinary masterpiece that combines the tropical sweetness of coconut, the bright zesty notes of orange, and the rich decadence of dark chocolate. Imagine biting into a perfectly golden, crispy-yet-chewy macaroon with a luxurious chocolate base that melts in your mouth - this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: French
Serves: 24 macaroons
Ingredients
- 2 1/2 cups shredded coconut
- 1/2 cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 8 ounces dark chocolate, melted
Instructions
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper, ensuring a smooth, flat surface for even baking.
- In a large mixing bowl, combine shredded coconut, granulated sugar, and orange zest. Mix thoroughly to distribute the zest evenly throughout the mixture.
- In a separate clean, dry bowl, whip egg whites until they form stiff, glossy peaks. This ensures the macaroons will have a light, airy texture.
- Gently fold the vanilla extract into the whipped egg whites, being careful not to deflate the mixture.
- Carefully fold the whipped egg whites into the coconut mixture, using a spatula with a gentle, cutting motion to maintain the egg whites' volume.
- Using a small cookie scoop or tablespoon, drop rounded mounds of the coconut mixture onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 20-25 minutes, rotating the baking sheets halfway through to ensure even browning. Look for golden brown edges and tops.
- Remove from the oven and let the macaroons cool completely on the baking sheets for about 10 minutes, then transfer to a wire rack.
- Melt the dark chocolate using a double boiler or in short microwave intervals, stirring until smooth and glossy.
- Once macaroons are completely cool, dip the bottom half of each macaroon into the melted dark chocolate, allowing excess to drip off.
- Place the chocolate-dipped macaroons on parchment paper and refrigerate for 10-15 minutes to set the chocolate.
- Before serving, let the macaroons come to room temperature to ensure the best flavor and texture.
Tips
- • Ensure your egg whites are at room temperature for maximum volume when whipping • Use a clean, dry bowl and whisk when beating egg whites to achieve stiff, glossy peaks • Don't overmix when folding egg whites into the coconut mixture - gentle, cutting motions preserve the airiness • Use a cookie scoop for uniform macaroon sizes and even baking • Watch your macaroons closely in the last 5 minutes of baking to prevent over-browning • For the smoothest chocolate dip, use high-quality dark chocolate and melt it slowly • Allow macaroons to cool completely before dipping in chocolate to prevent crumbling • Store macaroons in an airtight container in the refrigerator for up to 5 days
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 1g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
