Ambrosia Macaroons

22 Nov

ambrosia_macaroons_v

Can’t wait to try this recipe — found in Bon Appetit magazine.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 teaspoons finely grated orange peel
  • 3 large eggs
  • 24 oz sweetened flaked coconut (about 6 cups firmly packed)
  • 6 oz bittersweet chocolate, melted

Preparation

  • Position rack in center 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.
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