Ambrosia Macaroons
Nb persons: 0
Yield: Makes about 45
Preparation time:
Total time:
Source: Bon Appetit Dec. 2008
| 1/2 c.(1 stick) | unsalted butter, room temperature |
| 3/4 c. | sugar |
| 1/8 tsp. | salt |
| 2 tsp. | finely grated orange peel |
| 3 large | eggs |
| 24 oz. | sweetened flaked coconut, (about 6 c. firmly packed) |
| 6 oz. | bittersweet chocolate, melted |
1. Position rack in center of oven; preheat to 325 degrees. Line 3 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" apart.
2. Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25-30 minutes. Cool completely on sheets.
3. Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.
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