Chocolate Orange Macaroon

Chocolate Orange Macaroon Cookie Closeup

Total Preparation Time – 20 Minutes
Time Spent Waiting – None (Chilling, Resting, Rising)
Cook Time – About 15 Minutes per Batch
Makes – About 36 Cookies

I’m not exactly sure what to call this cookie. The final cookie has some of the qualities of a macaroon, but it doesn’t follow any macaroon recipe I have ever used. The cookie isn’t as dense as a macaroon, either. Another curious thing about the recipe is how it uses the whole egg, instead of only the whites. Either way, the cookie is pretty good. However, when I made the cookie, I used too much orange zest (in my opinion), and it completely overpowered the cookie’s flavor. I reduced the amount of zest in the published recipe. The next time I make the cookie, I might try to adapt it to be more of an Almond Joy.

To start, zest one orange using a microplane. Honestly, I wouldn’t recommend using all of the zest for this cookie, unless strong orange flavor is your thing.

After zesting, using the whisk attachment on a stand mixer, beat two eggs until foamy. You won’t get the type of foamy that you get with egg whites. However, the eggs do become frothy after 2 – 3 minutes on medium to medium-high speed. I think I have a decent picture of foamy eggs.

Eggs Beaten Until Foamy
Eggs Beaten Until Foamy

Next, beat in ¾ cup of granulated sugar, ¼ of a cup at a time. When you add a ¼ cup of sugar, beat it until it’s foamy again. After you’ve added all of the sugar, the mixture should be a light yellow color and pretty thick, almost like a batter.

Thick Mixture of Eggs and Sugar
Thick Mixture of Eggs and Sugar

Now, take the bowl off of the stand mixer and fold in ½ cup of flour and 1 tablespoon of melted butter (cooled). When I fold in ingredients, I slide a spatula down the side of the bowl, and using a lifting motion pull the batter over the top. Then I rotate the bowl a little and repeat again. This step took a bit of effort because you want the flour to be fully incorporated in the mixture, without stirring.

Egg Mixture with Flour Folded in
Egg Mixture with Flour Folded in

Once you have the flour incorporated, add 2 cups of unsweetened coconut, ¾ cup of semisweet chocolate chips, 1 teaspoon of orange zest (more if you want), and a teaspoon of vanilla. At this point, using the spatula, you can stir in the ingredients until well distributed.

I used a teaspoon cookie scoop to scoop cookies onto a parchment lined cookie sheet. These cookies will not spread too much, so I recommend spacing the cookies 1 to 1 ½ inches apart. Bake at 325 degrees for about 15 minutes, rotating the pan halfway through. The cookies should be a light brown along the bottom edge. Let cool for 5 minutes on cookie sheet before transferring to a cooling rack.

Like I stated at the beginning, there are some opportunities to change it up. Omit the orange zest increase the chocolate chips (or maybe use chopped baking chocolate) to a full cup and ½ cup of chopped almonds, and you might be looking at an Almond Joy. Maybe you can omit the orange zest, replace the chocolate chips with a cup of chopped dried pineapple, to make a Pina Colada cookie. I’m going to noodle on other flavor blends that use coconut.

Chocolate Orange Macaroon Cookie Closeup
Chocolate Orange Macaroon Cookie Closeup

I hope you enjoy,


Equipment Needed

Stand Mixer with Whisk Attachment
Small Bowl
Measuring Cups
Measuring Spoons
Microplane (Zester)
1 Teaspoon Dough Scoop
Wooden Spoon or Spatula
Cookie Sheets
Parchment Paper
Cooling Rack


2 Large Eggs
3/4 Cup of Granulated Sugar
1/2 Cup of All Purpose Flour
1 Tablespoon of Melted Butter (Cooled)
1 Teaspoon of Orange Zest
1 Teaspoon of Vanilla
2 Cups of Unsweetened Coconut
3/4 Cup of Semisweet Chocolate Chips

Abbreviated Directions

1. Beat 2 Eggs until Foamy/Frothy
2. Gradually Add 3/4 Cup of Granulated Sugar. Beat until Thick and Light Yellow
3. Fold in 1/2 Cup of Flour and 1 Teaspoon of Melted Butter
4. Stir in 2 Cups Coconut, 3/4 Cup Chocolate Chips, 1 Tsp Orange Zest, and 1 Tsp Vanilla
5. Scoop 1 Tablespoon Cookies on Parchment Lined Cookie Sheet
6. Bake at 325 Degrees for 15 Minutes
7. Let Cool for 5 Minutes on Cookie Sheet, then Transfer to Cooling Rack

Published by Beersnob225

One of many that has an affinity for Craft Brews and other Beverages

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