1. Heat oven to 325°F. Line baking sheet(s) with foil. Coat with nonstick spray and dust with flour.
2. Mix first 4 ingredients in a large bowl. Beat egg whites in a small to medium bowl with mixer on high speed until stiff peaks form when beaters are lifted. Fold into coconut mixture. Drop level measuring tablespoons about 1 in. apart on baking sheet(s).
3. Bake 14 to 16 minutes until lightly toasted. Slide foil onto a wire rack. Let cool completely. Peel off foil; save foil.
4. Melt chocolate chips as package directs. Dip bottoms of macaroons in chocolate. Replace on foil. Slide foil back onto baking sheets. Refrigerate until chocolate sets; peel macaroons off foil. Refrigerate tightly covered with wax paper between layers up to 1 week.
This recipe has been added to the following public cookbooks:
Debbie's cookies,
Macaroons,
2008 AOL Holidays Cookie Calendar Recipes,
My Cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | Gary&Darlene
12/24/09 05:28 PM | A bit winnerThese are absolutely delicious. They must have the orange zest in them. Makes them so much more special. Chocolate really goes well with the orange and coconut. Loved them. Easy and fast. |
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Campbell's
Heart-shaped puff pastry cookies are so easy to make, and this recipe has three different topping ideas.
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