Coconut Orange Macaroons flavored with orange peel and cinnamon, dipped in dark chocolate! These flavors work so well together, each one makes the other pop! Not only are these beyond delicious but they're super easy to make. Spice Islands Spices make this chewy coconut macaroons recipe tasty, using high quality spices in a recipe with few ingredients is a must.
If you're looking for an effortless dessert that packs a ton of flavor, this chewy coconut macaroons recipe is for you. If you can find dried orange peel, the zest of 2 oranges will work in this recipe as well!
Love orange chocolate? Check out my orange chocolate chip muffins or my cinnamon shortbread cookies if you're a cinnamon lover.
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Why you'll love this coconut orange recipe
These aren't your typical classic macaroons, the extra flavor hits you right away in the best way! Coconut orange is such an awesome combination.
Chewy, slightly toasted, and smooth from the dark chocolate, they check all of the texture boxes.
This is an uncomplicated recipe you don't have to stress about with minimal equipment needed, perfect for a party or holiday!
Equipment
Ingredients
- Coconut- sweetened and shredded is needed, if you use unsweetened the macaroons won't be sweet enough.
- Sweetened condensed milk- for texture and that magical flavor that can't be beat, ⅔ of a cup is used.
- Egg Whites- For texture and structure.
- Saigon Cinnamon- I used Spice Islands Saigon Cinnamon, the flavor is fragrant, bold, and beautiful, it's perfect for this recipe because it only has a few ingredients find it here
- Orange Peel- I used Spice Islands Orange Peel, it makes this recipe extremely convenient, it's the best part of the peel. It adds a brightness that can't be matched find it here If you cannot find this, orange zest from a fresh orange will also work.
- Vanilla extract- Not all vanilla extracts are created equal! Make sure you use high quality extract like Spice Islands Pure Vanilla Extract find it here
See recipe card below for quantities.
Substitutions
- Coconut- use toasted coconut for an intense toasted flavor. Toast in a pan or in the oven and let it cool before adding it to the other ingredients.
- Use another warm spice like ginger to really amp up the spice!
- Dipping these in white chocolate would be dreamy!
Instructions
Let's make this chewy coconut macaroons recipe!
Step 1: Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Place the coconut in a medium bowl, sprinkle the cinnamon, orange peel, and salt over the coconut. Mix until completely coated and combined. Pour the sweetened condensed milk over the coconut mixture, add the vanilla extract, mix until fully combined, set aside
4. Using beaters or the whisk attachment, beat the egg whites until stiff peaks form. Do not over beat the egg whites.
5. Add the beaten egg whites to the coconut mixture, stir in until completely combined and homogeneous.
6. Using a medium cookie scoop, portion out the mounds on a parchment lined baking sheet.
Pro tips
- Make sure you sprinkle the cinnamon, orange peel, and salt over the coconut and mix well, you don't want clumps of spices and salt in your macaroons.
- Don't over beat the egg whites, just until peaks form and it holds onto the beater (photo above)
- Do not over bake or else the macaroons will get dry, I like them to be lightly golden brown on top for that toasty flavor
- Don't skip the chocolate! The dark chocolate takes these to next level delish, if you don't like dark chocolate then use your favorite type of chocolate. Microwave the chocolate in 30 second intervals and make sure you stir in between to prevent burning the chocolate.
- Salt is a MUST in baking, it brings out the flavors and balances everything out in this chewy coconut macaroons recipe.
FAQ
Can I use granulated sugar instead of sweetened condensed milk?
No, you will not get the same results in this chewy coconut macaroons recipe. Sweetened condensed milk has a very different consistency and holds the coconut together.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use whatever chocolate your heart desires! White chocolate would also be delicious. Orange plus chocolate is such a great match.
Storage
Refrigeration Instructions:
Keep this chewy coconut macaroons recipe in an airtight container on the counter for up to 3 days or you can freeze in an airtight container for up to 2 months.
Freezer Instructions:
Wrap well and store in a an airtight container for up to one month in the freezer.
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📖 Recipe
Coconut Orange Macaroons
Equipment
- Handheld or stand mixer
- Baking sheets
- Microplane zester
- Mixing bowls
- Measuring spoons and cups
Ingredients
- 14 oz sweetened flake coconut 1 normal size bag (396 grams)
- ⅔ cup sweetened condensed milk
- 1 ½ teaspoon Spice Islands ground Saigon Cinnamon
- 2 oranges zested
- 1 teaspoon Spice Islands Pure Vanilla Extract
- ½ teaspoon salt
- 2 egg whites
- 6 oz dark chocolate for melting
Instructions
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.Place the coconut in a medium bowl, sprinkle the cinnamon, orange zest, and salt over the coconut. Mix until completely coated and combined
- Pour the sweetened condensed milk over the coconut mixture, add the vanilla extract, mix until fully combined, set aside
- Using beaters or the whisk attachment, beat the egg whites until stiff peaks form
- Add the beaten egg whites to the coconut mixture, fold in until completely combined and homogeneous
- Using a medium size cookie scoop, scoop out 19 mounds, placing them on 2 baking sheets
- Bake for 20-25 minutes or golden brown or until the tops look set, set aside to cool
- Chop the chocolate, microwave for 30 seconds at a time stirring in between until completely melted. Make sure the macaroons are cooled down before dipping
- Dip the bottoms of the macaroons into the chocolate, place on the parchment lined baking sheet
- Place in the refrigerator until set. Finish with orange zest (optional)
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