Zesty Chewy Orange Macaroons
Indulge in these delightful Zesty Chewy Orange Macaroons, where a whole egg combines with sweet, vibrant orange zest to create a uniquely soft and chewy interior contrasted by a perfectly crispy exterior. This recipe stands apart from standard cookies, delivering a tropical hint of citrus in every bite. Perfect for any occasion, these macaroons are simple to make and sure to impress friends and family with their burst of flavor and satisfying texture.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Egg
1 (whole)
White sugar
2/3 cup
Vanilla extract
1 teaspoon
Grated orange zest
1 tablespoon
Unsweetened dried shredded coconut
2 1/2 cups
Instructions
1
Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking.
2
In the mixing bowl of your stand mixer, use the whip beater (balloon whisk) to beat the whole egg until it becomes thick and light in color.
3
Gradually add the white sugar, a little at a time, while continuing to beat the mixture until it is thick, light, and fluffy.
4
Add the vanilla extract and the grated orange zest to the egg and sugar mixture, mixing well until fully incorporated.
5
Gently fold in the dried shredded coconut with a spatula until well combined, ensuring not to deflate the batter.
6
Using a spoon or cookie scoop, drop heaping teaspoonfuls of the mixture onto the parchment-lined baking sheet, spacing them about 1.5 inches apart to allow for expansion.
7
Bake in the preheated oven for 15 minutes or until the edges are lightly golden.
8
Once baked, turn off the oven and leave the macaroons inside for an additional 10 minutes to allow them to dry out and set.
9
Carefully remove the baking sheet from the oven and allow the macaroons to cool completely on a wire rack.
10
Store the cooled macaroons in an airtight tin container to maintain freshness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these Orange Macaroons unique?
Unlike standard cookies, these macaroons use a whole egg and vibrant orange zest to create a soft, chewy interior with a crispy exterior and a tropical citrus profile.
How many ingredients are required for this recipe?
The recipe requires 5 ingredients: one whole egg, white sugar, vanilla extract, grated orange zest, and unsweetened dried shredded coconut.
Do I need to separate the egg whites from the yolks?
No, this recipe specifically uses one whole egg, which is beaten until thick and light in color.
What type of coconut should I use for the best results?
You should use 2 1/2 cups of unsweetened dried shredded coconut to ensure the proper texture and sweetness level.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit.
How do I prevent the macaroons from sticking to the pan?
Line a large baking sheet with parchment paper before dropping the macaroon mixture onto it.
How long do these macaroons need to bake?
Bake them for 15 minutes, or until the edges are lightly golden.
Is there a special cooling step after baking?
Yes, after turning off the oven, leave the macaroons inside for an additional 10 minutes to allow them to dry out and set.
How much orange zest is needed for this recipe?
The recipe calls for 1 tablespoon of grated orange zest.
What is the best way to beat the egg?
Use the whip beater or balloon whisk attachment on a stand mixer to beat the egg until it is thick and light in color.
How should I add the sugar to the egg mixture?
Gradually add the 2/3 cup of white sugar a little at a time while continuing to beat the mixture until it is thick, light, and fluffy.
How do I mix the coconut into the batter?
Gently fold in the dried shredded coconut with a spatula until well combined, being careful not to deflate the fluffy egg mixture.
What size should each macaroon be before baking?
Drop heaping teaspoonfuls of the mixture onto the baking sheet.
How far apart should I space the macaroons on the baking sheet?
Space them about 1.5 inches apart to allow for expansion while they bake.
How should I store these macaroons to keep them fresh?
Store the completely cooled macaroons in an airtight tin container.
Can I use vanilla extract in this recipe?
Yes, the recipe requires 1 teaspoon of vanilla extract mixed into the egg and sugar mixture.
Is this recipe considered easy?
Yes, these macaroons are simple to make and are suitable for beginner bakers looking to impress.
What is the texture of the interior of these macaroons?
The interior is uniquely soft and chewy.
What is the texture of the exterior of these macaroons?
The exterior is perfectly crispy.
Can I use a cookie scoop to portion the dough?
Yes, a cookie scoop or a spoon can be used to drop the mixture onto the baking sheet.
What kind of flavor do these cookies have?
They have a vibrant citrus flavor with tropical hints of coconut and orange.
Are these macaroons good for holidays?
Yes, they are tagged as holiday treats and are perfect for any festive occasion.
When should I remove them from the baking sheet?
Remove them from the baking sheet after they have finished their 10-minute set time in the turned-off oven and let them cool on a wire rack.
Can I use sweetened coconut instead of unsweetened?
The recipe specifies unsweetened coconut; using sweetened coconut may make the macaroons too sweet and affect the texture.
How long should I beat the egg and sugar mixture?
Continue beating until the mixture is thick, light, and fluffy.
Do I need to grease the parchment paper?
No, the parchment paper itself is sufficient to prevent sticking.
What color should the macaroons be when done?
They should have lightly golden edges when they are ready to be removed from the heat.
Can I double this recipe?
Yes, you can double the ingredients to make a larger batch, provided your mixing bowl is large enough.
Is there any flour in this recipe?
No, this recipe is naturally flourless as it uses shredded coconut as the base.
What type of container is best for storage?
An airtight tin container is recommended to maintain the freshness and texture of the macaroons.