Ambrosia Macaroon Cookie Recipe
Yields: about 45 cookies
Prep time: 20 min
Cook time: 30 min
1/2 cup unsalted butter, room temperature
3/4 cup granulated
1/8 teaspoon salt
2 teaspoons finely-grated
orange zest (peel)
24 ounces sweetened flaked coconut
6 ounces bittersweet
Preheat oven to 325 degrees F. Position oven rack in center of oven. Line three (3) rimmed cookie sheets with parchment paper or or line with Silicone Baking Mats.
In a large mixing bowl with an electric mixer on medium to medium high speed, beat butter until smooth. Add sugar and salt and beat until well blended. Beat in the orange
zest; then add eggs, one at a time until combines. Mix in coconut until combined.
Drop macaroon batter onto the prepared cookie sheets by tablespoonfuls, placing approximating 1 1/2 inches apart.
Always leave room between cookies on the cookie sheets.
Bake the macaroons, one (1) cookie sheet at a time, until golden on the bottom and browned in spots, approximately 25 to 30 minutes. Remove from
oven and let cool completely on the cookies sheets.
Melt the bittersweet chocolate. Learn different techniques for
How To Melt Chocolate.
Once the macaroons are cooled, drizzle the melted chocolate over the top of the macaroons. Let chill on the cookie sheets until the chocolate is firm, about 30 minutes.
Makes approximately 45 cookies.