Orange Cinnamon Macaroons

Coconut Macaroons flavored with orange peel and saigon 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 these extra tasty, using high quality spices in a recipe with few ingredients is a must.

Why you'll love this recipe

FLAVOR- These aren't your typical classic macaroons, the extra flavor hits you right away in the best way!

TEXTURE- Chewy, slightly toasted, and smooth from the dark chocolate

EASE- This is an uncomplicated recipe you don't have to stress about with minimal equipment needed

Equipment

Cookie Scoop for ease and creating consistent mounds.

Baking Sheets are a must for baking.

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, one entire can 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 so you don't have to bother zesting! It adds a brightness that can't be matched find it here
• 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 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.
• Cinnamon- use another warm spice to really amp up the spice.

Instructions

1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper

2. Place the coconut in a medium bowl, sprinkle the cinnamon, orange peel, and salt over the coconut. Mix until completely coated and combined

3. Pour the sweetened condensed milk over the coconut mixture, add the vanilla extract, mix until fully combined, set aside

8. 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

9. Dip the bottoms of the macaroons into the chocolate, place on the parchment lined baking sheet

10. Place in the refrigerator until set. Finish with orange zest (optional)

4. Using beaters or the whisk attachment, beat the egg whites until stiff peaks form

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
• do not forget the salt, salt is a MUST in baking, it brings out the flavors and balances everything out

FAQ

Storage

Keep 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.

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📖 Recipe

Orange Cinnamon Macaroons

Stir Taste Smile

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chocolate melting and setting up 20 minutes mins

Total Time 5 hours hrs

Course Dessert, Snack

Servings 19 macaroons

Grocery List

• Coconut sweetened and flaked
• Sweetened condensed milk
• Eggs
• Spice Islands Ground Saigon Cinnamon
• Spice Islands Orange Peel
• Spice Islands Pure Vanilla Extract
• Salt
• Dark Chocolate
• Orange optional zest for finishing

Ingredients

  

• 14 oz sweetened flake coconut 1 normal size bag
• 14 oz sweetened condensed milk 1 can
• 1 ½ teaspoon Spice Islands ground Saigon Cinnamon
• 3 teaspoon Spice Islands Orange Peel
• 1 teaspoon Spice Islands Pure Vanilla Extract
• ½ teaspoon salt
• 2 egg whites
• 6 oz dark chocolate for melting

Instructions

 

• 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
• Using beaters or the whisk attachment, beat the egg whites until stiff peaks form
• Add the beaten egg whites to the coconut mixture, stir 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 minutes or golden brown, 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)

Notes

Storage Instructions

Keep 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.