SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate-Orange Macaroons

Yield: About 30 cookies
Prep 15 mins Bake 325°F 18 mins
Chocolate-Orange Macaroons
  • 1 7  ounce package (2 2/3 cups)  flaked coconut
  • 2/3  cup  sugar
  • 1/3  cup  all-purpose flour
  • 1  teaspoon  finely shredded orange peel
  • 1/4  teaspoon  salt
  • 3  egg whites, lightly beaten
  • 1  teaspoon  vanilla
  • 3/4  cup  miniature semisweet chocolate pieces
  • 1  teaspoon  shortening

1. Preheat oven to 325 degrees F. Line two large cookie sheets with parchment paper or lightly flour and grease cookie sheets; set aside.

2. In a medium bowl combine coconut, sugar, flour, orange peel, and salt. Add egg whites and vanilla; stir until combined. Stir in 1/4 cup of the chocolate pieces. Drop small mounds of mixture by rounded teaspoons 2 inches apart on prepared cookie sheets.

3. Bake in the preheated oven about 18 minutes or until light brown. Transfer to a wire rack; cool completely.

4. In a small saucepan melt the remaining 1/2 cup chocolate pieces and shortening over low heat, stirring until chocolate melts. Drizzle chocolate mixture over cooled cookies.

From the Test KitchenTo Store:
  • Layer cookies between sheets of waxed paper in an airtight container; cover. Chill for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Chocolate-Orange Macaroons)
  • cal. (kcal) 106,
  • Fat, total (g) 5,
  • chol. (mg) 4,
  • carb. (g) 14,
  • fiber (g) 1,
  • sugar (g) 11,
  • pro. (g) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 53,
  • Potassium (mg) 46,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe